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Plant-based protein and fiber source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
166
KCAL / 100G
Carbs
27.4g
· 65%
Protein
8.9g
· 21%
Fat
2.6g
· 14%
Fiber
7.6g
Vitamins
Folate
172µg · 43% DV
B1
0.12mg · 10% DV
B6
0.14mg · 8% DV
B5
0.29mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
168mg · 24% DV
Zinc
2mg · 18% DV
Iron
3mg · 17% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.27g
MONOUNSATURATED
0.58g
POLYUNSATURATED
1.19g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
Chili chickpeas provide 166 calories per 100g. Total calories increase as portion size gets larger.
They contain 8.9g of protein per 100g. That makes them a useful plant-based protein option within the legume category.
Chili chickpeas have 27.4g of carbohydrates per 100g. If you track carbs, it helps to account for your portion size.
Yes, they provide 7.6g of fiber per 100g. Their fiber content may help support fullness.
They contain 2.6g of fat per 100g. This makes them relatively low in fat compared with many snack-style foods.
The glycemic index of chili chickpeas is 28. This is considered a low GI value.
They offer protein, fiber, and a low glycemic index of 28, while being minimally processed. They can fit well into several balanced eating patterns listed for this food.
Yes, they are compatible with vegan and vegetarian diets. They also fit omnivore, Mediterranean, and flexitarian eating patterns.
Yes, chili chickpeas are listed as gluten-free compatible. For packaged products, checking the label is still useful if cross-contact is a concern.
They are classified as minimally processed. This means the food remains close to its original legume form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.