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Source
Not animal-derived
Allergen
No
Role in food
Chickpeas are a source of plant-based protein and fiber. In packaged foods, they are …
What it is
Chickpeas, also known as garbanzo beans, are legumes native to the Middle East. They are typically cooked and then mashed or blended, often with tahini (sesame paste), lemon juice, and garlic, to create hummus.
Why it's used
Chickpeas are a source of plant-based protein and fiber. In packaged foods, they are often included for their nutritional value and as a base ingredient in dips and spreads like hummus. They can also be found in salads, soups, and baked goods.
Health notes
Chickpeas are a nutritious food, providing protein, fiber, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) generally recognizes chickpeas as safe (GRAS) when used as a food ingredient. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated chickpeas and their components. Evidence suggests that the fiber and nutrients in chickpeas can contribute to a healthy diet.
Allergen info
Chickpeas are not one of the nine FDA major allergens. They are legumes, and while some people can have legume allergies, they are not typically grouped with peanuts or soy. Chickpeas do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.