The chickpea is a round, pale yellow legume about the size of a large pea, also called garbanzo, central to Middle Eastern, Indian, and Mediterranean cooking. It is the basis of hummus, falafel, chana masala, and countless stews and salads. Chickpeas provide plant protein, dietary fibre, folate, iron, and slowly digested starch, supporting steady energy and satiety. Dried chickpeas need soaking and thorough boiling; like other pulses they contain lectins destroyed by vigorous cooking. Canned chickpeas are convenient and safe. Their nutty flavour and firm texture hold up well to spices and long cooking.