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High in protein and fiber, vegan and gluten-free
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
364
KCAL / 100G
Carbs
60.7g
· 65%
Protein
19.3g
· 21%
Fat
6g
· 14%
Fiber
17.4g
Vitamins
Folate
557µg · 139% DV
Biotin
19µg · 63% DV
B1
0.48mg · 40% DV
B6
0.54mg · 32% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Phosphorus
366mg · 52% DV
Iron
6mg · 33% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
1.4g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 38.6:1
Above the ideal 4:1 (38.6:1).
Dried raw chickpeas should not be eaten as they are hard and difficult to digest. Sort and soak them first, then cook until fully tender before eating.
Soaking helps chickpeas cook more evenly and often reduces cooking time. It can also reduce some compounds that may contribute to gas and bloating.
An overnight soak of about 8–12 hours in cool water is the usual method. For a quicker option, briefly boil them, remove from the heat, and let them stand for around an hour.
Discarding the soaking water and cooking chickpeas in fresh water is generally better tolerated. The soaking water can contain some of the compounds released from the beans during soaking.
Older chickpeas, insufficient soaking, and very hard water can all lengthen cooking time. Add acidic ingredients such as tomatoes, lemon, or vinegar after the chickpeas are tender, as acids can slow softening.
Salt may be added at the beginning or toward the end of cooking; salt alone is not the main cause of tough chickpeas. It is more important to wait until they soften before adding acidic ingredients.
Cooked chickpeas generally keep for 3–4 days in an airtight container in the refrigerator. Cool them promptly and avoid leaving them at room temperature for long periods.
Yes, cooked chickpeas freeze well when cooled and packed in portions. They can be added straight to soups and stews or thawed for salads and hummus.
Start with a small serving and increase gradually to give your digestive system time to adapt to more fibre. Thorough soaking, changing the water, and cooking until very tender may also help.
Chickpeas pair well with tahini or olive oil for a more satisfying meal, while lemon, peppers, and parsley provide vitamin C that supports absorption of plant iron. Combining chickpeas with grains such as bulgur, rice, or whole grains also improves overall protein quality.
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Nutrition data compiled from USDA FoodData Central and scientific sources.