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Over the past 10,000 years, Cicer arietinum has gone from being a wild bean in the Neolithic Fertile Crescent to a legume so valuable that its seeds are frozen at Svalbard Global Seed Vault to research and cultivate for future generations. Chickpeas as we know them today (often referred to by their Spanish name garbanzos) are considered a sustainable, regenerative crop. The plant not only converts atmospheric nitrogen into a soluble form within soil as a natural fertilizer, but also sequesters carbon, is relatively drought tolerant and can help break disease and weed cycles when used as a cover crop. Grown predominantly in India, chickpeas also are cultivated in Australia, Canada, Mexico, Myanmar, Pakistan, Turkey and the United States. Chickpeas reached a total global market share of 12.7 million tons in 2019, with forecasts projecting substantial growth through 2025 as demand continues to rise.

United statesNew south walesSouth indianMichelle wilkinsonKaura bioactiveHeathera goeschHeather goeschUnited states dry pea lentil councilAmerican heart associationBe an instituteCulinary institute of americaUniversity of sydneyAgricultural research serviceFood serviceAgriculture organization of the united nationsUnited states department of agriculture