Ingredient
Split chickpeas
What is Split chickpeas?
Split chickpeas are simply chickpeas (also known as garbanzo beans) that have been husked and split in half. They are commonly used in South Asian cuisine where they go by the name 'chana dal.' Split chickpeas are typically made by soaking whole chickpeas and then processing them to remove the outer skin and split them.
Split chickpeas are primarily used for their nutritional value as they are a good source of plant-based protein, fiber, and several vitamins and minerals. They are often used in soups, stews, and dals, contributing to thickness and flavor. The health evidence around split chickpeas is generally positive, given their nutrient profile and potential benefits to heart and digestive health.
When you see split chickpeas on a label, they are likely included for their plant-based protein content and fiber, making them a wholesome ingredient in various recipes. It's worth noting that they are naturally gluten-free, adding another benefit for those with gluten sensitivities.
Commonly found in: soups, stews, curries, salads, dips
Benefits
- High in plant-based protein, supporting muscle maintenance.
- Rich in dietary fiber, which can aid digestion and improve gut health.
Split chickpeas are recognized as a safe and commonly consumed food ingredient in the U.S. food supply.
Research supports their nutritional benefits, especially as a source of protein and fiber, though more studies are needed on specific health outcomes.
As a plant-based food, split chickpeas are suitable for vegan diets and are commonly used in vegan recipes.
The high fiber content in split chickpeas can support a healthy digestive system by promoting regular bowel movements.
Sources: Health Benefits of Chickpeas
Scout's take
Split chickpeas are rich in fiber, protein, and nutrients, contributing to digestive health and satiety.
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