- — Kosher, Raw, Sproutable, Vegan
- — Cholesterol and Gluten-Free
- — Very Low in Saturated Fat & Sodium
- — A Very Good Source of Dietary Fiber, Protein, Copper, Folate, and Manganese
Split Garbanzo Beans: Nutrition and Benefits
Split Garbanzo Beans, better-known as split chickpeas, are a very useful product to have in your pantry. They are easy to cook and you can use them to make many delicious and filling low-fat dishes. These wholesome meals are sure to be good for your heart and soul in every way.
Yellow Split Garbanzo Beans from Food to Live is made by husking and splitting chickpeas. As they undergo minimal processing, the nutritional value of the legume is barely affected. However, the cooking time goes down by quite a bit.
Dried Split Chickpeas remain highly nutritious and are one of the best sources of plant protein. A cup of cooked split garbanzo beans contains about 13g of protein and 11g of dietary fiber, yet less than 0.5g of fats. Note that this legume is also rich in calcium and iron.
How to Cook and Store Split Garbanzo Beans
Yellow Split Garbanzo Beans have a delicious nutty flavor that makes them stand out among legumes. That’s why they are such a great ingredient for cooking many dishes, from salads to soups.
Split Chickpeas are perfect for curries and soups because they will fall apart when overcooked if you want to enjoy the sandy texture of a hearty legume meal. However, if you don’t keep them on the heat for too long, they will remain uniform, so you can add them to salads, stews, and other dishes. Split Garbanzo Beans are often referred to as Chana Dal and are a traditional ingredient in chickpea soup and curry.
Note that dried split garbanzo beans require pre-soaking. However, it will be enough to soak them for a few hours instead of overnight. You can also cut the soaking time to under an hour if you use hot water.
Store dried split chickpeas in a dry, dark, and cool place and they will remain good for months to come.