Non-gmo: Chickpeas

Chickpeas, also known as garbanzo beans, are a legume native to the Middle East. They are typically grown for their edible seeds, which are round and beige. Chickpeas can be eaten whole, or ground into flour or paste.

Chickpeas are a good source of protein and fiber, making them a popular ingredient in vegetarian and vegan dishes. They are often used to make hummus, falafel, and salads. Manufacturers may also use chickpea flour as a gluten-free alternative in baked goods.

Chickpeas are recognized as safe (GRAS) by the FDA for use in food. They are a nutritious food, providing fiber and protein. Regulatory bodies like EFSA have evaluated chickpeas and their components. Evidence suggests that dietary fiber, abundant in chickpeas, can contribute to digestive health.