Chickpeas are high in vitamins, minerals, protein and fiber. They are an excellent replacement for meat in vegetarian and vegan diets. We offer chana dahl, desi and kabuli varieties of chickpeas.
Chana dahl chickpeas have a high glycemic index and are a great food choice for hypoglycemic and diabetic diets. They have a mildly sweet flavor and don’t require long presoaking to cook. They are used in soups, hummus and bean dips, and for loaves and patties.
Desi chickpeas are a smaller, light to a darker brown variety of chickpeas ideal for cooking and eating as is, grinding for flours or as an ingredient in recipes.
Kabuli chickpeas, also known as garbanzo beans, are a larger variety of chickpeas that are mainly used for producing canned chickpeas, ground for flours, and used in hummus dips and soups.
The lentil are an edible legume grown as a food crop. They are high in protein, B vitamins, iron, magnesium, potassium and zinc. They are used as a stand-alone dish, in soups and stews or as an ingredient to thicken sauces. We offer a wide variety of lentils, including crimson, eston and laird.
Crimson lentils are a small variety of lentil, usually orange or red in color, that typically break down quickly when cooked. They are ideal for thickening soups, stews and sauces.
Eston lentils are the more traditional lentil. They have a green seed coat and yellow cotyledon. Eston lentils don't need any presoaking to cook and are high in protein.
The largest variety of green lentils, laird lentils have a more robust and richer flavor than smaller varieties and are packed full of nutrients.
Peas are an edible legume that can be eaten alone or used in food production to create starches, flours and other ingredients. We offer many varieties of peas, including green, marrowfat, maple and yellow, in whole or split options.
Dried green peas are an excellent source of molybdenum a good source of dietary fiber as well as vitamins and minerals, manganese, copper, protein, folate, vitamin B1, phosphorus, vitamin B5 and potassium. We offer dried peas in both whole and split options.
Marrowfat peas are green peas that have been allowed to mature and dry out naturally in the field. Marrowfat peas are starchy and are used to make mushy peas as well as in snack foods.
Maple peas are a brown mature pea, allowed to dry out naturally in the field. They are used as a feed for pigeons as well as human food for salad toppings, in soups and stews or as a side dish.
Green split peas are green field peas that have been grown for drying. They are hulled and split in half along the natural seam to aid in cook time and to eliminate the need for presoaking.
Yellow split peas are yellow field peas that have been grown for drying. They are hulled and split in half along the natural seam to aid in cook time and to eliminate the need for presoaking.
Whole yellow peas are a pale yellow variety of pea, high in vitamins A, B and C, as well as fiber and protein. Yellow peas have a mild, slightly sweet flavor and granular texture, making them ideal for use in soups, stews and curries.
A type of broad bean that is grown in Saskatchewan. It is used in many Middle Eastern diets and is an excellent source of protein. Faba beans are also commonly used in the feed industry.