Organic Chickpeas (500 g)


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Soil Association Organic Certification

Halal Certification - Kosher Certification


The "Mythingaea" legumes cultivated in many small family farms in areas of Greece with suitable landscape and climate conditions for growing legumes. They have mild climate and fertile well drained soils. The producers apply all the principles of modern organic farming without using fertilizers and pesticides.

The packaging is done in modern facilities where only organic products are handled and all the principles of HACCP are implemented.


Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, Magnesium and Zinc contents are moderate.

Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76, which is higher than many other legumes and cereals.


Chickpeas soup


500 g. chickpeas

2 onions cut into thin slices

2 carrots, finely chopped

1 cup olive oil

1 tablespoon salt

freshly ground pepper

2 bay leaves

little baking soda

1 cube vegetable

juice of 1 lemon


Soak the chickpeas in plenty of water in which you dissolve little soda, for at least 8 hours. Rinse the chickpeas, drain and rub to leave their barks.

In large saucepan, heat the olive oil and sauté the onions and carrots (optional), add the chickpeas, salt, pepper and bay leaf.

Pour water so as to cover the chickpeas very well (at least 4-5 fingers) and add the vegetable cube.

Cook the peas for 1½ - 2 hours, until they begin to become mush. Add the lemon juice and serve in deep dishes.

Chickpeas salad


500 g chickpeas

2 Florina peppers

2 cloves garlic

3 spring onions

3 tomatoes

4 tablespoons olive oil

juice of 2 lemons

fresh coriander





Leave the chickpeas in water for 24 hours to swell and then cook.

Cut Florina peppers into strips, garlic, scallions and cilantro into small pieces and diced tomatoes, after removing the seeds.

Put the ingredients in a bowl, sprinkle with olive oil and the juice of lemons, sprinkle with cumin, salt, pepper and stir.

Keep the salad in the refrigerator for 1 hour and then serve.

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