Chickpeas are generally eaten after cooking, often in a salad, although immature chickpeas are sometimes eaten raw. They can be ground into a paste called hummus for dips. Gram flour or besan is made by grinding chickpeas and is fried or baked to make falafel or farinatas. Chickpeas are often called chana (channa) or leblebi in Indian cuisine.
Allergy Information:
Allergy to chickpea has been much less frequently reported than to peanut or soybean. The symptoms of chickpea allergic individuals are similar to those of other food allergies with urticaria (hives) and other reactions of the skin as the most common symptoms. Allergy to chickpea is associated with allergy to other legumes with allergy to lentil being the most frequently reported cross-reaction.
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