Well chickpeas are pretty normal for most folks and this is an easy one for me, since I’ve always liked them. They aren’t considered Paleo, so I don’t eat them super often, but I do enjoy some good hummus every once in a while. I add chickpeas to salads, enjoy them in chana masala, and love to make my own avocado hummus. Jennifer Tyler Lee also suggest making them into hummus or using them in a curry dish.
- Good Source of Vitamnins B6 and K, folate, thiamine, manganese, magnesium, iron, copper, zinc, pantothenic acid, calcium, selenium, and potassium.
- Good source of fiber and contains protein. Must be served with grains to be a complete protein source.
- Rich in antioxidants.
- They are “in season” in late summer.
- Chickpeas are native to the Middle East.
- Due to their fiber content, they can help reduce cholesterol levels and improve blood sugar levels. This makes them a great food choice for diabetics and those with insulin resistance.
- Chickpeas contain the trace mineral molybdenum, which is required for detoxification of sulfites in the body. Those that sensitive to sulfites and deficient in molybdenum may experience headaches, racing heartbeat, or confusion when consuming chickpeas.
- Eat with caution if you have gout or kidney stones. Chickpeas contain purines which are broken down into uric acid in the body. Uric acid can contribute to kidney stones and gout. Chickpeas also contain oxalate and those with oxalate containing kidney stones may consider avoiding chickpeas.
From The 52 New Foods Challenge, by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Micheal Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods by Tonia Reinhard.