Chickpeas are one of the most popular and nutritious legumes in Iranian and international cuisine, obtained by peeling and splitting dried chickpeas, and are noted for their mild flavor and faster cooking than many other legumes. These yellow, half-split grains are a rich source of plant protein, fiber, complex carbohydrates, iron, and B vitamins, and are used as a filling, low-fat food in a variety of dishes, including "Khoresht Gheemeh," "Ash Lepe," "Soup," and even purees and cutlets. Chickpeas are not only an ideal option for everyday diets, but also have a permanent place in the kitchens of Iranian households as an affordable and versatile ingredient.