- — 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, or split chickpeas, is a beneficial product in your pantry. They are easy to cook and can be used to make many delicious and filling low-fat dishes. These wholesome meals will surely be good for your heart and soul.
Yellow Split Garbanzo Beans from Food to Live are made by husking and splitting chickpeas. As they undergo minimal processing, the legume’s nutritional value is barely affected. However, the cooking time is reduced quite a bit.
Dried Split Chickpeas remain highly nutritious and are one of the best plant protein sources. 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 stands out among legumes. That’s why they are an excellent 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, ifdon’tdon’t stay 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 called Chana Dal and are a traditional ingredient in chickpea soup and curry.
Note that dried split garbanzo beans require pre-soaking. However, soaking them for a few hours instead of overnight will be enough. Using hot water, you can also cut the soaking time to under an hour.
Dried split chickpeas should be stored in a dry, dark, and cool place, and they will remain good for months.
