General Production Information

Chickpeas are a high-value crop that is well adapted to many of Montana's dryland cropping regions. Production problems in traditional growing regions have created good market opportunities for Montana chickpeas. In rotation with wheat, chickpeas can increase economic returns. Chickpeas (Cicer arietinum L.) are an annual grain legume or "pulse " crop that originated in the Fertile Crescent of the Near East. Chickpeas were one of the first legumes cultivated by humans, dating to 7000-6000 BC. The term "pulse " originates from the Latin word puls, meaning "thick soup. " Pulse crops like chickpeas, dry beans, dry peas, fababeans, lentils and lupine work with rhizobia bacteria to convert nitrogen from the atmosphere into nitrogen nodules on the plant roots. Chickpeas are classified as "desi " or "kabuli " types based in part on seed size, color and the thickness and shape of the seed coat. Desi types produce smaller seeds, generally 100 or more seeds per ounce. The seeds have a thick, irregular-shaped seed coat which can range in color from light tan to black. Kabuli types, also called "garbanzo beans, " produce larger seeds that have a paper thin seed coat and are graded into 58 or fewer seeds per ounce. The kabuli types produce seeds with colors that range from white to a pale cream colored tan. World chickpea production is roughly three times that of lentils. Among pulse crops marketed as huma