Offering beans that aren’t quick-prep isn’t our usual fare, but these particular garbanzo beans are the best “chickpeas” (chana) we’ve ever tasted. Not only are they grown organically nearby in the state of Washington, they're full of flavor, and if used for something like hummus, they’re incredibly creamy. Whether used to top a salad or in hot dishes, you’ll discover why we’ve decided to share our remarkable find.
Chickpeas are not only a good source of fiber, they’re packed with protein and disease-fighting antioxidants like vitamins C and E and essentials like beta carotene and manganese. They’re low in carbohydrates, with only 22 grams per serving. Even so, they easily provide that full feeling that curbs appetite. A well-known food with a low glycemic index, they’re perfect for diabetics or anyone wanting to lower their blood-sugar levels. Research suggests they may have a long-term therapeutic effect. Daily chickpea eaters showed greater decreases in hemoglobin A1c values and decreases in blood pressure. They’re high in beneficial polyunsaturated fats like omega-3 fatty acids, and have been shown to help lower LDL cholesterol levels. Evidence has connected chickpea consumption to decreasing the risk of irritable bowel syndrome, colon inflammation, and colon cancer. Versatile in cooking, they're a key source of protein around the world. A staple in Indian, Middle Eastern, Israeli, and East African cuisines, they can be found in everything from curries to salads and falafels. Their scientific Latin name means “small ram.” Not only a reflection of their unique shape, it speaks to their mighty force in a healthy diet.
This is a Project F.A.R.M. (First-class American Rural Made) product.