Edible Parts: Leaves  Seed  Seedpod  Shoots
Edible Uses: Coffee  Drink

Seed - raw or cooked. The fresh or dried seed is cooked in soups, stews etc[2, 37, 100, 142, 171, 183]. It has a somewhat sweet flavour and a floury texture somewhat reminiscent of sweet chestnuts[K]. The mature seed can also be sprouted and eaten raw[K]. Parched seeds can be eaten as a snack[183]. The seed can also be ground into a meal and used with cereal flours for making bread, cakes etc[46, 105, 183]. The seed is a good source of carbohydrates and protein. The roasted seed is a coffee substitute[27, 46, 61, 105, 183]. The roasted root can also be used[183]. Both the young seedpods and the young shoots are said to be edible[57, 61, 142, 171, 177, 183] but some caution is advised. See the notes above on toxicity. A refreshing drink can be made from the acid dew that collects on the hairy seedpods overnight[183].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Astringent

An acid exudation from the seedpods is astringent[240]. It has been used in the treatment of dyspepsia, constipation and snakebite[240].

While chickpeas are best known for their culinary uses, the plant and its components have several important non-edible applications across agriculture, industry, and science. Agricultural Uses: Soil Fertility and Crop Rotation: Chickpeas are legumes that fix atmospheric nitrogen through symbiosis with Mesorhizobium bacteria in their root nodules. This enriches soil fertility, making chickpeas valuable in crop rotation systems to improve yields of subsequent crops and reduce the need for synthetic fertilizers. Animal Feed: Chickpea by-products, such as husks and leaves, are sometimes used as animal fodder, providing a protein-rich supplement for livestock. Industrial and Technological Uses: Bioplastics and Biodegradable Films: Modified chickpea proteins can be used to create biodegradable films and coatings, offering a sustainable alternative to petroleum-based plastics. These films are being explored for packaging and agricultural mulch applications due to their improved solubility, gelation, and rheological properties after physical, chemical, or enzymatic modification. Microencapsulation: after suitable modification, Chickpea proteins can be used in microencapsulation technology. This process is important in the pharmaceutical and food industries to protect sensitive ingredients or drugs, control their release, and improve shelf life. Adhesives and Binders: The gelling and emulsifying properties of chickpea proteins make them candidates for use as natural adhesives or binders in various industrial processes, especially after functional enhancement through modification. Scientific and Environmental Uses: Research on Nitrogen Fixation: Chickpea’s symbiotic relationship with nitrogen-fixing bacteria is a model system for studying plant-microbe interactions, soil health, and sustainable agriculture. Phytoremediation: As a hardy legume, chickpeas can be used in crop rotations to help restore degraded soils and manage soil health, indirectly contributing to environmental remediation. Other Uses: Cosmetics and Personal Care: Chickpea flour (besan) is traditionally used in some cultures as a natural exfoliant and cleanser in skincare routines, though this is a minor use compared to its food applications. Traditional and Folk Uses: In some regions, chickpea plant residues are used as fuel or for making compost.

Special Uses

Nitrogen Fixer