The chickpeas is a legume of the family Fabaceae. Its seeds are high in protein, fiber, and minerals. It’s used widely in the eastern kitchen in Syria and the Arab world, where it’s one of the main ingredients in many dishes. It’s such a versatile ingredient. You can add it to salads, use it in soups, or turn them into a simple snack with big flakes of sea salt. You can also use it to make fatteh. And of course, you can always purée boiled chickpeas to create silky-smooth hummus.
