Chickpea is a food product, one of the most ancient legumes: in the Middle East, it began to grow more than 7 thousand years ago. Common in countries of West and Central Asia, North Africa, North America. Hummus and falafel snacks are made of that. The fried beans are called Lelebee. Chickpeas are widely used in vegan, vegetarian and Indian cuisine. Traditionally, the use of chickpeas is actual for the Mediterranean region. Chickpea is used to produce chickpea flour, used in particular in Indian cuisine. And, for example, in Italian cuisine it’s used to make flat cakes - farinatas, but the volumes of chickpea cultivation in Italy itself are insignificant. White seed varieties are mainly used for food. Heat treatment takes more time than for lentils and peas. Chickpea seeds serve as a source of zinc, folic acid. Chickpea seeds contain about 20-30% protein, 50-60% carbohydrates, up to 7% fat (mostly polyunsaturated) and about 12% of other substances, including the essential amino acid lysine, vitamins B1, B6, as well as minerals. The stems and leaves contain a significant amount of oxalic and malic acids.