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Chickpea is a very important pulse crop that grows as a seed of a plant named Cicer arietinum in the Leguminosae family. This light brown coloured pulse is considered to be a good source of protein and is also called by the name of Garbanzo beans. Chickpea is used as an edible seed and is also used for making flour throughout the globe.

Chickpea is a highly nutritious pulse and places third in the importance list of the food legumes that are cultivated throughout the world. It contains 25% proteins, which is the maximum provided by any pulse and 60% carbohydrates. There are mainly two types of chickpea produced i.e. Desi and Kabuli.

• INDIAN KABULI CHICK PEAS
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• Count : On US Oz.
• Moisture : 12.5% Max
• Foreign Matter : 0.2% Max
• For 44-46 / 42-44 / 40-42 : Green, Brown, Aborted Peas, Broken, Split, Worm bitter Peas ,Smooth, Stained, Damage Peas : Total 4.2% Max ( With a Maximum limit of 1% for each).
  For 58-60 : Green, Brown, Aborted Peas, Broken, Split, Worm bitter Peas ,Smooth, Stained, Damage Peas : Total 6.2% Max ( With a Maximum limit of 2% for each).

INDIAN  PROTEIN  RICH  KABULI  CHICKPEAS