Chickpeas (a.k.a. garbanzo beans) are a type of legume, and legumes are not generally considered part of the Paleo lifestyle. They are fairly high in protein (with chickpeas containing some of the highest amounts of protein) and fiber, but they also come loaded with carbohydrates. Mark Sisson recommends keeping your carbohydrate intake to 100g-150g per day, with some people eating even less. If you’re loading up on beans, you can blow through that daily allotment of carbs in no time.
Despite having a number of healthy amino acids and minerals, legumes also come armed with phytic acid, a type of anti-nutrient designed to protect the seed. Phytic acid (a.k.a. phytates) binds to minerals and prevents them from being absorbed by the body. In doing so, it often interferes with our mineral receptors, creating mineral deficiencies and digestive issues in a lot of people.
Proper Preparation of Legumes
Soaking and sprouting your legumes before cooking them is one way to get rid of some of these anti-nutrients, but it can’t eliminate all of them. If you do choose to indulge in some legumes, moderation is key.
A Moderate Approach
Although legumes are not technically Paleo, Chris Kresser has an excellent post on why including a few legumes in our diet might not be such a bad thing.