May protect against heart disease and cancer

The minerals magnesium and potassium, which are abundant in chickpeas, may support heart health by lowering blood pressure, a significant risk factor for heart disease. Additionally, studies have demonstrated that the soluble fiber in chickpeas lowers triglycerides and LDL (bad) cholesterol, both of which are increased and may raise the risk of heart disease. Eating at least 1 serving of legumes per day, particularly chickpeas, may help considerably lower LDL (bad) cholesterol, according to a review of 26 studies.

According to some research, eating chickpeas frequently may lower your risk of developing some cancers. This is due to the possibility that this legume may encourage your body to produce butyrate, a fatty acid that may lessen inflammation in colon cells and so perhaps lower your risk of colon cancer. Additionally, chickpeas contain saponins, which are plant substances that may aid in the prevention of several malignancies. Saponins' potential to stop tumor growth has also been investigated. Additionally, chickpeas include a number of vitamins and minerals that may reduce your risk of developing cancer, such as B vitamins, which may reduce your risk of developing breast and lung cancer.