Chickpeas: is a plant of the genus Chickpeas in the leguminous family. Annual grass or perennial climbing herb. It is 1-2 meters high, with upright stems, many branches, and white glandular hairs. The stipules are leaf-like, or have 3-5 irregular serrations or sparse serrations on the lower edge. The flowers are solitary or twin in the leaf axils, and the peduncle is 0.5-2.5 cm long. The pods are ovoid, swollen, and have 1-4 seeds. The seeds are white pubescent. Flowering period from June to July, fruiting period from August to September. Distributed in the Mediterranean, Asia, Africa, America and other places. Introduction and cultivation in China's Gansu, Qinghai, Xinjiang, Shaanxi, Shanxi, Hebei, Shandong, Taiwan, Inner Mongolia and other places. It grows at an altitude of about 2000-2700 meters. Chickpeas are full of nutrients and high in content. The grains contain 23.0% protein, 63.5% carbohydrate, and 5.3% fat. In addition, it is also rich in dietary fiber, trace elements and vitamins. Chickpeas can be ground into a mixed powder with wheat for main consumption, which can improve the nutritional value of food without destroying its flavor and physical structure. Chickpea flour is added with milk powder to make soy milk powder. The grains can be made into bean paste, boiled beans, fried beans, fried beans or canned food. The green beans and young leaves of chickpeas can be used as vegetables.