Chickpeas are rich in protein, dietary fiber, vitamins (such as folate, vitamin B6, and vitamin C), minerals (including iron, magnesium, and potassium), and antioxidants.There are two main types of chickpeas: desi and kabuli. Desi chickpeas are smaller, darker, and have a rough outer coat. They are commonly used in Indian, Pakistani, and Ethiopian cuisines. Kabuli chickpeas are larger, lighter in color, and have a smoother coat. They are often used in dishes like hummus and salads.