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High in protein and fiber, vegan-friendly, Mediterranean cuisine
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
82
KCAL / 100G
Carbs
12.5g
· 66%
Protein
3.2g
· 17%
Fat
1.5g
· 17%
Fiber
2.8g
Vitamins
Biotin
2.1µg · 7% DV
Folate
27µg · 7% DV
B1
0.06mg · 5% DV
B6
0.07mg · 4% DV
Minerals
Sodium
260mg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
47mg · 7% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.18g
MONOUNSATURATED
0.32g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 10.7:1
Above the ideal 4:1 (10.7:1).
Soaking dried chickpeas overnight and draining the soaking water helps them cook more evenly. Add salt and acidic ingredients such as tomatoes or lemon after the chickpeas are tender, as early acidity can slow softening.
Chickpeas can cause gas or bloating in some people because certain carbohydrates are fermented in the gut. Soaking and rinsing the chickpeas, cooking them thoroughly, and gradually increasing portions may improve tolerance.
Cumin adds a warm, earthy flavor that pairs well with chickpeas. Some people find it comforting after eating legumes, but it is not proven to prevent gas completely.
It can work well as part of a post-workout meal because it provides carbohydrate, some protein, and fluid together. Before exercise, a smaller serving may be more comfortable because its fiber can feel heavy for sensitive stomachs.
A modest serving of a simply prepared chickpea soup can fit well into an evening meal. If you experience nighttime bloating or reflux, avoid very large portions and recipes that are heavily spiced or oily.
Chickpea soup is usually chunkier, heartier, and mildly nutty, while lentil soup is often smoother and cooks faster. Both are legume-based, but dried chickpeas generally need soaking and longer cooking.
Lemon, parsley, mint, and cumin complement its flavor. Pairing it with a salad containing lemon, peppers, or other vitamin C-rich produce can support absorption of iron from plant foods.
Cool it within two hours of cooking and store it in a covered container in the refrigerator for 3 to 4 days. Reheat until steaming hot throughout, and avoid repeatedly reheating the same batch.
Yes. Let the soup cool completely, freeze it in single portions, and thaw it safely before reheating. It may thicken after freezing, so stir in a little water or broth while warming if needed.
Anyone with a chickpea or legume allergy should avoid it, and people with IBS or a sensitive gut may find it triggers bloating or discomfort. Those following medically prescribed potassium, phosphorus, or protein restrictions should check the recipe and portion with a healthcare professional.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.