Chickpeas that ripen in the field are separated from their shells after being dried, sieved, calibrated and presented for consumption after being freed from foreign substances. It is known for its yellow color and ram head shape. In chickpeas, the region, homogeneous structure and caliber properties are of great importance in cooking. The most preferred regions to be consumed as edible are Central Anatolia Region, Nevşehir, Ürgüp, Isparta, Konya, Niğde. It is mostly used in cooking and hummus making. It is an important nutrient containing high vegetable protein and carbohydrates.