A blend of the finest
selection of chickpeas
“Discover a new way to savour pulses”
What our nutritionist says
Pulses provide us with carbohydrates, fibre, vitamins and minerals. They are also a good source of vegetable protein. Indeed, if combined with cereals the quality protein content greatly increases. It is recommended that we eat at least 2 to 4 portions (60-80 g/raw portion, 150-200 g/cooked portion) of pulses a week. Pulses should be eaten all year round. Accordingly, in addition to the traditional pulse stews that are such a staple of our winter diet, in the warmer months of the year it can be interesting to add them to salads or use them as spreads, as our chickpea hummus.