Chickpeas are one of the world’s oldest cultivated legumes, originating in the Middle East, almost 7500 years ago! Eaten all over the world, you may know them by a different name: garbanzo beans, Bengal grams, Egyptian peas, ceci beans or kabuli chana.

Packed with protein, fiber and folate, this humble little veggie helps to maintain a healthy digestive system and promote healthy cell growth and function. Chickpeas are also a great source of iron, potassium and phosphorus, which supports bone health, nerve signals and the body’s growth and development. No wonder these powerful legumes have stuck around for so long!

Chickpeas are a cool-season plant that grow in little, green pods and they take up to 100 days to harvest. Requiring a ton of sun this plant should be planted in the garden after the last frost in spring. To get a head start on growing your chickpea plants, start indoors several weeks before transplanting outdoors.

MyPlate recommends that most individuals consume 2-3 cups of veggies daily. It would take 1 cup of chickpeas, whole or mashed, to count as a serving of veggies. Good thing, chickpeas are an incredibly versatile ingredient! Enjoy them canned, dried, roasted, hot or cold. They are delicious in stews, salads, soups or stir frys. They make a great snack when roasted with your favorite spices or blended into a delicious hummus. Check out our featured recipe for a great way to include these bite-sized veggies today!