Common Pulse Varieties
Chickpeas (garbanzo beans)
Kidney (Dark Red)
Kidney (Light Red)
Pulses are an excellent source of protein, fiber and other key nutrients.
There are thousands of ways to enjoy pulses, from the main course to soups, salads, dips and more!
Pulses are one of the most cost-effective proteins around, at approximately 10 cents per serving.
Pulse crops are water efficient, drought tolerant and frost hardy, and have a low carbon footprint.
Pulse vs. Legume – What’s the Difference?
Pulses are part of the legume family, but the term “pulse” refers only to the dried seed. Dry peas, edible beans, lentils and chickpeas are the most common types of pulses. Pulses are very high in protein and fiber, and are low in fat. Like their cousins in the legume family, pulses are nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems.