Chickpea
A round, beige-colored legume (also known as garbanzo bean) with a nutty texture, forming the foundation of dishes like hummus and falafel.

Fava Bean (Broad Bean)
A large, flat, green bean with a pronounced earthy, slightly bitter flavor, eaten fresh, dried, or pureed.

Green Bean (Snap Bean)
The immature, edible pods of various cultivars of the common bean (Phaseolus vulgaris), classified as a vegetable in culinary contexts.

Lentil
A small, edible pulse known for its lens shape, high protein content, and use in soups, stews, and side dishes across many global cuisines.

Lima Bean (Butter Bean)
A flat, kidney-shaped bean with a creamy texture and mild, buttery flavor; consumed fresh or dried.

Lupin Bean
A highly nutritious pulse popular in the Mediterranean; its bitter taste is removed by soaking, often consumed as a snack.

Mung Bean
A small, green-skinned bean with a mild, sweet flavor, commonly consumed whole, split (dal), or sprouted.

Peas
Pea is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species.

Pigeon Pea
A small, oval legume with a nutty, earthy flavor; a staple pulse in tropical and subtropical regions for stews, dahls, and curries.

Tamarind
The pod-like fruit containing an acidic, sticky pulp used as a souring agent in Asian, Latin American, and Caribbean cooking.