Chickpea flakes offered another flavor and texture experience to consumers who are commonly eating rice and corn in breakfast cereals.
Chickpeas are a legume (the dry edible seeds from the plants pod) that pack 20 per cent protein, which is twice the amount of many cereals. They were also rich in fiber, gluten-free and have a low glycemic index, giving a longer burn during the day and making them a good alternative to oats.
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