Chickpeas. Chickpea is an annual, herbaceous, angiosperm, dicotyledonous plant which belongs to the subfamily of legumes. It is a shrub that hardly exceeds 60 cm and is cultivated for its seeds, chickpeas.
Chickpeas are eaten boiled or cooked as legumes, roasted as nuts (the well-known straws). They also make nutritious flours and after processing can be used as a coffee substitute. It is rich in phosphorus, magnesium, calcium and iron, as well as vitamins B, K, E, and C.
150,000 acres are cultivated in Greece, mainly in Central Greece, Thrace and Macedonia.
India is the first country in the world to produce chickpeas.