Chickpeas are distributed in the Mediterranean, Asia, Africa and America. Introduced and cultivated in Gansu, Qinghai, Xinjiang, Shaanxi, Shanxi, Hebei, Shandong, Taiwan Province and Inner Mongolia in China. It grows at an altitude of 2000-2700 meters.

Chickpea is rich in nutrition and high in content. Grain contains 23.0% protein, 63.5% carbohydrate and 5.3% fat. In addition, it is rich in dietary fiber, trace elements and vitamins. Chickpeas can be ground into mixed flour with wheat as the staple food, which can not only improve the nutritional value of food, but also not destroy its flavor and physical structure. Chickpea powder is added with milk powder to make soybean milk powder, and the seeds can be made into bean paste, boiled beans, fried beans, fried beans or canned beans. The green and tender beans and leaves of chickpeas can be used as vegetables.