Chickpea production guide Public Deposited

http://ir.library.oregonstate.edu/concern/open_educational_resources/wd375w49p

Published January 2004. Reviewed July 2013. Please look for up-to-date information in the OSU Extension Catalog:  http://extension.oregonstate.edu/catalog

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  • In the U.S., chickpeas commonly are used fresh in salads or in soup. Chickpeas are rich in protein, complex carbohydrates, and fiber, while low in fat and cholesterol. Chickpea is a potential rotational crop and fits well in wheat and barley cropping systems. It is an option for cereal farmers in eastern Oregon who are incorporating broadleaf crops into their rotations.
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