Chickpeas are one of the oldest cultivated vegetables, having 7,500 year old remains in the Middle East.

One of the earliest finds of the domesticated Chickpeas has been found in Cayonu and in Neolithic pottery of Hacilar, Turkey.

By the Bronze Age they were grown in Greece and Italy. In Greece they were eaten as a staple, a dessert, or consumed raw when young. The Romans roasted it for a snack or cooked it in a broth.   

The plant is known to grow 20-50 cm and has small feathery leaves. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. They need more than 16 inches of rain per year.

They are mostly produced in the Mediterranean, western Asia, India and Australia.

They are used in many dishes, ranging from vegetarian dishes such as falafels and hummus to salads. They can also be cooked and put into stews, get fermented to make an alcoholic drink similar to Sake.

They are also a helpful source of fiber, zinc, folate, and have high doses of protein, being an important meat substitute.

The domesticated form of chickpea contains nearly twice the tryptophan of the wild form, an amino acid that has been connected with higher brain serotonin concentrations and higher birth rates and accelerated growth in humans and animals.

The chickpeas are gathered before their pods reach maturity.

The wild form of chickpea ripens only in the winter, while the domesticated form can be sown during the spring for summer harvest.

Chickpeas grow best in winter when there is adequate water available; but during the winter they are susceptible to Ascochyta blight, a devastating disease which has been known to wipe out entire crops.

Raw Chickpeas:

Kabuli (Spaniola)    
Velvety
Ordinary

Roasted Chickpeas:

Yellow Roasted Chickpeas (RS, Double RS, Chilly, Sugar Coated)
White Roasted Chickpeas

Raw Chickpeas:
7mm, (26-28/oz. caliber)
8mm, (29-30/oz. caliber)
9mm, (31+/oz. caliber)
10mm, 50-52pcs/oz or 52-54pcs/oz

Roasted Yellow Chickpeas: 9mm-9.5mm, 9.5mm-10mm
Roasted White Chickpeas: 8.5mm, 9.5mm and up.

Raw Chickpeas packing options vary from 15Kg to 50Kg polypropylene bags

The Roasted Yellow Chickpeas and Roasted White Chickpeas are packed in gross 25Kg. bags or in 10 Kg inner nylon carton boxes

Custom packaging as well as private labeling are available according to customer specs.