Cicerale Chickpea

The climate and soil in the area around Cicerale, on the first spurs of the mountainous Cilento region, are perfect for growing chickpeas. The legume has been grown here since at least the Middle Ages, and in fact the name Cicerale derives from the Latin for chickpea. The town’s coat of arms even depicts a chickpea plant and the motto terra quae cicera alit, “the land that feeds the chickpeas.” The local chickpeas are small and round, slightly more golden in color than the common variety and have an intense flavor.
They are grown without the use of chemicals or irrigation, resulting in tastier chickpeas that keep for longer.

Season

The chickpeas are harvested in July and are available dried year-round.