With their modest flavour and starchy texture, garbanzo beans - or chickpeas - can be easily overlooked or ignored. I know I did for a while, only noticing these little nut-like nuggets when they tumbled off the side of a salad bar.

But like a lot of people, I went vegetarian during university. Suddenly chickpeas became central to my diet! I had to learn to love them, since they provided one of the cheapest, easiest-to-prep, and most complete sources of protein available. A full can of the legumes could last me several meals or efficiently bulk up a vegetable stew.

As a base to hummus, falafel, and curry dishes, garbanzo beans figure prominently in Indian, Mediterranean, and Middle Eastern cuisine. And the tiny orbs go by many names around the world. No matter what you call them, they blend well with lots of spices, flavours, and can be eaten in a variety of ways.

Why you should cherish the chickpea:

- Chickpeas are a low-calorie, practically-fat-free food and yet one cup packs plenty of potential energy in the form of protein and iron.

- Chomp on chickpeas and you’ll get the kind of slow-burning energy boost that’s especially good for folks with diabetes.

- Full of fibre, chickpeas support good digestion and healthy cholesterol levels.

Keep reading for more great garbanzo benefits …

 Loading ...