6 Garbanzo beans
Also known as chickpeas, these versatile legumes come in two varieties: the light-colored “Kabuli” type, most common in the United States, and the darker “Desi” variety, which are richer in fiber and antioxidants. Garbanzos were first domesticated in the Middle East, where they remain an important staple ingredient in dishes such as hummus and falafel. They’re also widely used in India, the world’s biggest producer of chickpeas.
Try this recipe: Italian Garbanzo Salad
