Chickpeas are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East. The larger, also known as the garbanzo bean or hoummus, was introduced into India in the 18th century.

Chickpea is a key ingredient in the Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa.