Chickpea is a legume rich with fiber that facilitate digestion, magnesium which is essential for the heart health and for the bones; also it is rich with iron which is not lost even during the cooking…
When we talk about the biochemical composition, chickpea is not very different from other legumes: contain up to 23% protein, 58% carbohydrate and about 5% oils.
Enriched with iron more than meat, and this mineral is not lost by cooking. From arab ancient writings, chickpea is mentioned as a powerful aphrodisiac: “man would drink potion before sleeping that consists of honey, crushed garlic, crushed chick pea and water”.
This legume contains many plant fibers that are responsible for lowering cholesterol. Chickpea have another useful property: it expels sulphates from our body, harmful compounds that are used as preservatives in food processing.
The U.S. Food and Drug Administration stated that 1 of the 100 people are overly sensitive to sulphates. This sensitivity can be shown in any period of life, and the symptoms are weakness, nausea, diarrhea, rash, wheezing and etc.
Chickpea is a natural source of calcium, copper and magnesium, which, according to new scientific research plays an important role in binding of calcium to bones.
That refers to the fact that osteoporosis occurs not because of a lack of calcium, but due to the deficit of magnesium.
Except that, this mineral participates in the regulation of the heart rate and in lowering of the cholesterol levels and is very important for pregnant women because it reduces the risk of miscarriage and premature birth.
Here is our daily recipe for Chickpea Salad
- 2 pounds chickpea
- 1 pound cauliflower
- 3 small tomatoes
- ¼ pound walnuts, finely chopped
- 2 small onions
- 1 cup of chopped parsley
- 2 tbs cilantro
- fresh lemon juice
- 2 tbs olive oil
- salt and pepper
Boil the chickpeas in a pot until grains are soft. Then strain and mix ¾ of the chickpea in a blender.Place the Chickpeas in a bowl. Add the cauliflower and all the remaining ingredients. Season with salt and pepper to your taste, add the rest of the chickpeas and mix well.
Allow the chickpea salad to stand for 15 minutes to soak up all the flavors. Then serve the chickpea salad with toasted bread on the side.
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