Chickpea is a crop that has a fairly wide range of adaptation and is of great agronomic, environmental and economic importance.  It is one of the oldest and most widespread legumes in the world, used on different continents for food and feed purposes, as well as as a raw material for the processing industry.

Chickpeas are superior in nutritional value to all other types of pulses, including peas, beans and soybeans. The protein content of chickpea seeds varies from 20.1 to 32.4%. Soybeans, peas and beans contain more protein in their seeds. However, it is known that the nutritional value of a crop is determined not by the amount of protein, but by its quality, which depends on the degree of balance in the composition of amino acids, the content of essential amino acids, digestibility and the nature of the impact of certain negative factors on protein utilization. According to these indicators, as well as the content of the main essential acids - methionine and tryptophan - chickpea has an advantage over other legumes.