The high-protein Chickpea is a legume of the family Fabacea, great for salads, soups, wraps, or even for making your own home-made hummus. It is one of the earliest cultivated legumes: 7,500 year old remains have been found in the Middle East.
For best results, place raw chickpeas in a large bowl and cover with water. Cover by several inches of water to allow for expansion. Allow the chickpeas to soak overnight before draining and rinsing. Place chickpeas in a pot of water, bring to a boil, and then lower to simmer and leave for 1-1.5 hours.