CHICKPEAS: In the Middle East, South Asia, Africa, and the Mediterranean, chickpeas have been a common ingredient in everyday cooking for thousands of years. â€śThe reason chickpea is grown and consumed so heavily in those areas is because of its nutritional value,
the chickpeaâ€™s high proteinâ€”15 grams a cup when cookedâ€”is seen as evidence of its superior food value in a diet culture obsessed with protein.
Chickpea is very efficient in terms of water use, and in most of the world, itâ€™s grown as a rain-fed crop. It also enriches the ground it grows in: Chickpeas, like other legumes, release nitrogen into the soil.