Chickpeas have varied uses within the food industry. The desi type is usually de-hulled and used whole, milled or split. Then, the whole seed is often boiled, pureed, roasted or sugar coated, while the split seed is mashed, fried or pureed, for sweet fillings in Indian cuisine. Desi chickpeas can also be milled into flour for use in batters, coating and fried noodles. The kabuli type is primarily used in vegetable mixes and salad bars.
Chickpeas are an excellent source of fibre and protein, as well as vitamins and minerals.
Since chickpeas are low in both fat and sodium, they are ideally suited for low caorie and diabetic diets. Although chickpeas are grown for the primary purpose of human consumption, the use of chickpeas as an alternative feed source is now being explored. All rights reserved.