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Ready & Packaged Foods12 ›Vegetables & Legumes12 ›Desserts & Confectionery8 ›Meat & Protein10 ›Grains & Bakery6 ›Beverages6 ›Milk & Dairy4 ›Natural & Other Foods14 ›Categories
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Plant protein, fiber, folate and iron source
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
B1
0.48mg · 40% DV
B5
1.59mg · 32% 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
— Not 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).
No. Dried chickpeas are very hard and undercooked legumes contain lectins that can cause digestive upset, so they should be soaked and cooked thoroughly before eating.
Soaking softens the beans, shortens cooking time, and may make their gas-producing compounds easier for some people to tolerate. Discard the soaking water and cook them in fresh water.
Cooking time varies with the age of the chickpeas and whether they were soaked. They are ready when they crush easily between your fingers or with a fork, with no hard or chalky centre.
Soak them overnight, replace the soaking water, and cook until very tender. If you do not eat legumes often, starting with a smaller serving and increasing it gradually can also help.
Adding salt near the end of cooking makes it easier to monitor texture. Add acidic ingredients such as tomatoes, lemon juice, or vinegar after the chickpeas are tender, as acid can slow softening.
Cool cooked chickpeas promptly and refrigerate them in a sealed container; use them within a few days. Discard them if they develop a sour smell, slimy texture, or visible mould.
Yes. Drain and cool them completely, then freeze in meal-sized portions. They can be added directly from frozen to soups, stews, and many cooked dishes.
Dried chickpeas take more preparation but give you greater control over texture and added salt. Canned chickpeas are convenient; draining and rinsing them can reduce excess salt and the canned flavour.
It is safer to cook sprouted chickpeas rather than eat them raw. Sprouting takes place in a moist environment where bacteria can grow, so use clean equipment and discard sprouts that smell off or show mould.
Chickpeas pair well with vegetables, whole grains, and foods such as tahini, olive oil, or yogurt for a filling meal. Pairing them with vitamin C-rich foods, such as peppers, parsley, or lemon, can support absorption of their plant-based iron.
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Nutrition data compiled from USDA FoodData Central and scientific sources.