From the CO2Science Archive: Chickpea, aka garbanzo bean, or Cicer arietinum for those in the know, has been grown for thousands of years, is full of protein and is widely used in cooking around the world, including for making hummus. Between 2012 and 2020 there were 23 experiments exposing chickpea plants to extra CO2 and the average growth response to an additional 300 parts per million was an impressive 45 percent. So wherever you live and however you like your garbanzo beans, they will be even more plentiful with all the extra CO2 now in the air.