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High in protein and fiber, low-fat snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
364
KCAL / 100G
Carbs
60.7g
· 64%
Protein
19.5g
· 21%
Fat
6.2g
· 15%
Fiber
17g
Vitamins
Folate
340µg · 85% DV
Biotin
19µg · 63% DV
B1
0.37mg · 31% DV
B6
0.48mg · 28% DV
Minerals
Copper
1mg · 111% DV
Phosphorus
331mg · 47% DV
Manganese
1mg · 43% DV
Zinc
3mg · 27% 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
0.6g
MONOUNSATURATED
1.4g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 83.3:1
Above the ideal 4:1 (83.3:1).
Rather than eating them by the handful, pair a small serving with yogurt, kefir, or fresh fruit for a more balanced snack. Their fiber and protein can help support fullness.
With fruit, they can be a convenient snack 1–2 hours before training. After exercise, combine them with yogurt, kefir, or another protein-rich food to make the snack more supportive of recovery.
Chickpeas contain fermentable carbohydrates that can increase gas in some people. Start with a small amount if you are not used to legumes, and drink enough water.
They can be eaten as a modest evening snack, and the lack of added salt may help avoid thirst later on. If you are prone to digestive discomfort, keep the portion small because legumes can cause bloating.
Their protein and fiber may help you feel full for longer. However, they are still energy-dense, so it is easy to overeat them when snacking directly from the bag.
Roasting removes moisture and creates the crunchy texture, while it may modestly reduce some heat-sensitive compounds. Roasted chickpeas still retain much of the fiber and plant protein found in chickpeas.
Roasted chickpeas are ready to eat and easier to chew than raw dried chickpeas. Roasting does not completely remove the potential for gas in people who are sensitive to legumes.
Keep them in an airtight container in a cool, dry cupboard away from sunlight. Moisture makes them lose their crunch, so check their smell and appearance if they become soft.
Freezing is usually unnecessary and can make them soft after thawing because of moisture. An airtight container in a dry place is better for preserving their crisp texture.
Their basic protein, fiber, and energy content can be similar; the key difference is the added salt. Unsalted roasted chickpeas are generally the better choice for people limiting sodium or watching their overall salt intake.
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Nutrition data compiled from USDA FoodData Central and scientific sources.