Chickpeas belonging to the legume family have been cultivated by humans since time immemorial. In the East, it was cultivated for food and as a medicinal plant. Today chickpeas are considered to be the most valuable crop in the legume family. There are 80 useful nutrients in lamb peas. Some combinations are unique in general. For example, chickpeas are a record holder in the content of methionine, an amino acid that synthesizes adrenaline, choline, and cysteine, thus helping the effective functioning of the liver. Methionine inhibits the production of cholesterol, inhibits liver obesity, is an antidepressant. Chickpeas are rich in selenium, the beneficial properties of which can be formulated simply – youth, vitality, a barrier to malignant tumors. Selenium is a rather rare guest in food, its value cannot be overestimated. The use of chickpeas is very useful in the prevention of gastrointestinal diseases. Soluble fibers in the stomach and intestines bind all waste products with bile and cholesterol, clearing the intestines of toxins. Insoluble fibers eliminate constipation. Chickpea beans will be useful in the treatment of anemia, reducing hemoglobin. Chickpea flour is useful for the treatment of tumors and getting rid of itching with scabies. Chickpeas are used in the prevention and treatment of potency, removes sand from the kidneys, dissolves stones, has a diuretic effect, helps to reduce pressure. Tender puree is indicated to be eaten for stomach and duodenal ulcers, acute colitis. Isoflavones, components of chickpeas, contribute to the suppression of breast cancer. You can take a decoction of chickpea beans for urolithiasis, to stimulate metabolism and the process of hematopoiesis. Chickpea dishes will make the diet varied and healthy. The plant was created by nature in order for a person to remain healthy until old age.