Any plant belonging to the Fabaceae family that would have leaves, stems, and pods is considered a natural legume. While legumes vary widely, they share many characteristics and benefits. A low-glycemic index food, they are satiating and contain a lot of protein and fiber. As a result of their meaty texture, legumes can even be substituted for animal-based proteins in a variety of food preparations. Kabuli and Black chickpeas are the two primary varieties of chickpeas. Kabuli chickpeas are round and light colored, while black chickpeas are smaller and dark coloured. Legumes are also a rich source of folate, iron, phosphorus, polyunsaturated and monounsaturated fatty acids.