Whether you call them chickpeas or garbanzo beans, these legumes are an excellent source of protein, fiber, folate (B vitamins), iron and phosphorus. They are low glycemic and aid blood sugar management – especially for people who have type 2 diabetes.
Chickpeas contain bacteria beneficial for gut flora and a plant sterol that prevents the absorption of cholesterol making them helpful in preventing heart disease.
An added benefit is that the chickpea liquid (aquafaba) that comes if you get your beans out of a can (they retain most of their nutritional value in cans unlike canned veggies & fruit) or if you cook them yourself can be used as an egg substitute.
Add chickpeas to salads, soup, quinoa and rice or use them to make hummus.