Chickpea is consumed as a dry pulse crop or as a green vegetable with the former use being most common. Seeds average about 20 protein, 5 fat and 55 carbohydrate. Seeds are sold in markets either dry or canned. Common uses in United States are in soups, vegetable combinations, or as a component of fresh salads in restaurant salad bars. Some livestock feeding trials have been conducted and these show chickpea to be a good source of protein for feeds, except that the amino acids methionine and cystine are deficient.

Address: Purdue University, West Lafayette, IN, 47907 USA
Telephone: (765)-494-4600
Website: http://www.hort.purdue.edu/newcrop/afcm/chickpea.html