Introduction:
Like peas or lentils, chickpeas also belong to the legume family. They are characterised by their neutral and mild, slightly nutty taste.
Use/Preparation:
Chickpeas are mainly known in oriental cuisine. As a side dish, as flour, in Arabic preparations such as hummus, falafel, in stews, curries, soups, salads or pastries, the small beige-brown peas are edible.
Health:
Because of their high nutrient and fibre content, chickpeas are particularly valued in wholefood cuisine. They are rich in vegetable protein, fibre, B vitamins, vitamin E and minerals such as iron, zinc, magnesium, calcium and selenium, as well as secondary plant compounds.
Alternatives:
The best substitute for chickpeas is white beans. They have a similar creamy texture and a mild, nutty taste, and are also rich in protein and fibre. But other legumes such as lentils, peas, other beans and lupins are also suitable as a protein-rich alternative with similar uses.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 296/1240 |
| Fat | 2,8 g |
| Healthy fatty acids | 0,5 g |
| Carbohydrates | 31 g |
| Sugar | 2,6 g |
| Protein | 22 g |
| Salt | 0,14 g |
