Garbanzo is another name for the chickpea, a round, tan-colored legume about the size of a marble that grows in pods on bushy plants. If you've ever eaten hummus, that creamy dip made from mashed chickpeas, you've eaten garbanzos. They're also common in salads, soups, and stews around the world.

Different recipes and cookbooks use whichever name they prefer. You might see a can labeled “garbanzo beans” at the grocery store right next to one labeled “chickpeas.”

Garbanzos have been feeding people for thousands of years, especially in Mediterranean and Middle Eastern countries. They're packed with protein and fiber, which is why many cultures consider them an important staple food. When roasted, they become crunchy snacks. When boiled and mashed, they turn into smooth pastes. Their mild, slightly nutty flavor works in everything from Indian curries to Italian pasta dishes, making them one of the world's most versatile ingredients.