Garbanzo/chickpea

Garbanzo beans, also known as chickpeas, are a type of legume. They are the edible seeds of the Cicer arietinum plant, widely cultivated and consumed around the world. They can be used whole, split, or ground into flour.

In packaged foods, chickpeas are used to add protein, fiber, and texture. Chickpea flour can act as a binder or thickener, and is a popular ingredient in gluten-free baking. They are found in products like cookies, biscuits, cakes, and snack cakes.

Chickpeas are a whole food generally recognized as safe (GRAS) by the FDA. They are a good source of dietary fiber, plant-based protein, and various vitamins and minerals, contributing to a healthy diet. As a whole food, they are not typically evaluated by JECFA or EFSA in the same way as food additives, and there are no significant safety controversies regarding their consumption.