The chickpea (Cicer arietinum) is a hardy plant and constitutes an integral part of the Messinian food culture. It can be cooked with trachanas as a soup, roasted and eaten as a snack or substitute coffee.
Chickpeas contain omega-3 and omega-6 fatty acids. They are also a good source of low glycemic carbohydrates and fiber. They have B complex vitamins (thiamine, riboflavin, niacin, B6) and small amounts of vitamin C, E and A with antioxidant activity. Moreover, they are high in iron and contain high levels of flavonoids such as resveratrol, which is associated with strengthening the body's defenses and protecting against chronic illnesses.