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Although the most common type of chickpeas appears round and beige, other varieties include colors like black, and white. Like other legumes such as beans, peas and lentils, chickpeas are prized for their protein and high fiber content, and also contain many vitamins and minerals known to improve key human health. A very versatile legume, they are an ingredient in many Indian remarkable dishes such as hummus, falafels and curries and the Middle East.

Garbanzos have a taste of delicious nut-like and the texture is buttery, but a little starch, and pasty. 

Health Benefits:

Like other beans, chickpeas are rich in soluble and insoluble dietary fiber. Soluble fiber forms a gel -like substance in the digestive tract, which bile collars (which contains cholesterol) and ferries outside the body.

Due to the high fiber and low GI, chickpeas are excellent for weight loss diets. Chickpea salad is tasty and can keep you full longer, control appetite.

Garbanzos are an excellent source of manganese, trace elements, which is an essential cofactor for a number of important enzymes in energy production and antioxidant defenses.

Chickpeas are a good source of protein. Combined with a whole grain such as whole wheat protein, they provide a comparable amount of protein than meat or dairy products without the high calories or saturated fat.

Soluble fibers help to stabilize the sugar levels in the blood. If you have insulin resistance, hypoglycemia or diabetes, beans such as garbanzos can help balance sugar levels in the blood while providing stable energy smoldering.

Garbanzos can increase your energy because of their high iron content. This is especially important for menstruating women, pregnant or breastfeeding women and children more.

Garbanzo contains phytochemicals known saponins, which can act as antioxidants. It could reduce the risk of breast cancer, protection against osteoporosis and reduces hot flashes in post- menopausal women.

Regular intake of Chickpeas can lower LDL (bad) cholesterol and total cholesterol. Garbanzos contain significant amounts of folate and magnesium. Folate reduces the level of the amino acid, homocysteine and strengthens blood vessels.