Chickpeas are one of the most popular legumes in the world.
Chickpea seeds contain a lot of phosphorus, potassium and magnesium. Chickpeas are a good source of lecithin, riboflavin (vitamin B2), thiamine (vitamin B1, nicotinic and pantothenic acids, choline). The content of vitamin C in chickpea seeds varies from 2.2 to 20 mg per 100 g of biomass, and in germinating seeds its content increases and on the 12th day after germination, its amount is 147.6 mg per 100 g of dry matter. Oxalic, citric and malic acids are found in chickpea leaves. Depending on the variety, the fat content in seeds ranges from 4.1 to 7.2 % , according to this indicator, chickpea is superior to other legumes except soybeans. In the areas of chickpea cultivation, it is widely used for food and feed purposes, as well as raw materials for the canning and food industries. The main purpose of chickpea is food. Chickpea seeds are usually eaten boiled and fried as a delicacy, as well as for making soups, second courses, side dishes, pies and national dishes. Briquettes are prepared from roasted crushed seeds mixed with raisins, sesame seeds or walnuts.