Chickpea, also called garbanzo, is a plant grown for its nutritious seeds, called chickpeas or garbanzo beans. Farmers in Africa, Asia, Australia, Europe, and the Americas cultivate the chickpea. Chickpeas are an important pulse crop (crop yielding pods of edible seeds). The plant grows about 1 to 2 feet (30 to 60 centimeters) tall. It bears oblong pods with one or two seeds, which are brown, creamy-yellow, red, white, or nearly black when fresh. The dried seeds, usually pale brown or reddish in color, are a good source of carbohydrates and protein.
One of the most popular ways for people to eat chickpeas is in the form of hummus. Hummus traditionally consists of cooked chickpeas mashed with lemon juice, olive oil, garlic, and tahini (sesame paste). Hummus is used as a sauce, spread, or dip. Some people eat roasted chickpeas as a snack. In India, cooks use chickpeas to make a variety of dishes, including a dish called chana masala.
