Why do chickpeas maintain a very low glycemic index (GI) regarding blood sugar response?

High concentrations of protein and fiber resist rapid breakdown by digestive enzymes, slowing sugar release.

The attribute that makes chickpeas highly favorable for blood sugar management is their very low glycemic index (GI) rating. This low rating signifies that they cause a slow, gradual rise in blood glucose levels rather than an acute spike. This beneficial effect is a direct consequence of the synergistic relationship between their high protein and high fiber content. Both protein and fiber molecules are complex structures that resist rapid and complete breakdown by digestive enzymes in the upper gastrointestinal tract. By slowing this breakdown process, the rate at which simple sugars are released into the bloodstream is significantly buffered, leading to sustained energy release rather than a crash associated with high-GI foods.