Sala Cereali Italian dried chickpeas are grown on the central Apennines, Umbria, Lazia and the Marche region. These chickpeas small and smooth with a delicate flavour, they are ideal for salads, soups or as a side.
Soak for 8-12 hours and cook for a further 40 minutes.
Ingredients: Italian Chickpeas
Meet the Makers
Since 1906, Sala Cereali have been sourcing local cereals and raw ingredients from the Valtellina region. Their cereals and legumes are selected with extreme care and special attention to all stages of production and packaging. Flours are their flagship product and are still processed in the traditional way, leaving the nutritional properties of the cereal intact and that particular taste that modern industrial grinding processes have eliminated.