The chickpea—also widely known as garbanzo bean, chana (north India), Indian pea, ceci bean and Bengal gram—is a tasty and versatile legume. Perhaps you recognize it as the main ingredient in hummus? It is also the hearty protein in many popular dishes from numerous cuisines, including those of India, Greece, Italy, Turkey, Spain, Portugal, the Philippines, Israel and various other countries in the Middle East. Chickpeas are a good source of nutrition and are high in fiber and protein. Chickpeas are versatile: they can be stored dry and reconstituted later with liquid; canned in liquid; blended into a spread (as with hummus); roasted and eaten as a snack; or ground into flour.