Legumbres

Low-sodium chickpeas

Low-sodium chickpeas
Popularity 1,102 recipes

Used in multiple popular recipes

Ingredient Information

Name

Low-sodium chickpeas

Category

Legumbres

Popularity

1,102 recipes

Status

Inactive

Description

Low-sodium chickpeas are a variety of chickpeas that are specially processed or selected to contain a reduced amount of sodium. Chickpeas, scientifically known as Cicer arietinum, are very popular legumes in the cuisines of various cultures, being prominent in Mediterranean, Middle Eastern, and Latin American dishes.

This ingredient is essential in recipes such as hummus, stews, salads, and soups. The low-sodium version is ideal for people looking to control their salt intake for health reasons, such as hypertension or cardiovascular diseases, without giving up the characteristic texture and flavor of chickpeas.

The chickpea has ancient origins, initially cultivated in the Mediterranean and Middle Eastern regions thousands of years ago. Today, it is a globally consumed food due to its high nutritional value.

From a nutritional point of view, low-sodium chickpeas retain all the properties of regular chickpeas: they are an excellent source of plant-based protein, dietary fiber, minerals such as iron, magnesium, and potassium, and B-complex vitamins. By having less sodium, they are a healthier option for those who must limit their salt intake.

Synonyms in Latin American Spanish: chícharos secos (in certain regions), garbanzos sin sal, chícharos bajos en sodio. However, the most common and universal term is simply garbanzos (chickpeas), differentiated by the "low sodium" labeling when applicable.

Nutritional Properties

7.6g
fiber
35mg
sodium
49mg
calcium
172mcg
folate
2.9mg
iron
291mg
potassium
164
calories
48mg
magnesium
8.9g
proteins
1.3mg
vitamin c
2.6g
total fats
27.4g
carbohydrates

Want to cook with Low-sodium chickpeas?

Discover delicious recipes that include this ingredient