chickpea Also known as garbanzo; seeds of Cicer arietinum, widely used in Mediterranean and Middle‐Eastern stews and casseroles. Puréed chickpea is the basis of hummus and deep‐fried balls of chickpea batter are felafel. A 90‐g portion is a rich source of copper; a good source of folate; a source of protein, vitamin A, and iron; contains 3 g of fat, of which 6% is saturated; provides 4.5 g of dietary fibre; supplies 130 kcal (545 kJ).

chick·pea / ˈchikˌpē/ • n. 1. a round yellowish seed, used widely as food. 2. the leguminous Old World plant (Cicer arietinum) that bears these seeds.

chickpea, annual plant (Cicer arietinum) of the family Leguminosae (pulse family), cultivated since antiquity for the somewhat pealike seeds, which are often used as food and forage, principally in India and the Spanish-speaking countries. The seeds are boiled or roasted and have been substituted for coffee. Other names are ceci, garbanzo, and gram pea. Chickpeas are classified in the division Magnoliophyta, class Magnoliopsida, order Rosales, family Leguminosae.

chickpea (dwarf pea, garbanzo, chich or gram) Bushy annual plant cultivated from antiquity in s Europe and Asia for its pea-like seeds. It is now also grown widely in the Western Hemisphere. The seeds are boiled or roasted before eating. Family Fabaceae/Leguminosae; species Cicer arietinum.