The chickpea, a safe to eat legume, is also called by different names such as garbanzo bean, Indian pea, Bengal gram and ceci bean. Coming from the Fabaceae family, has subfamily Faboideae, it is protein affluent and one of the first produced vegetables. Chickpea is a big ingredient of various Indian,Mediterranean and Middle Eastern food. Most chickpeas obtained in the grocery (particularly canned garbanzos) are cream-shaded and comparatively round. There are two kinds of chickpeas: kabuli and desi.