Data source: USDA FoodData Central, SR Legacy, FDC 173756 (Chickpeas (garbanzo beans, bengal gram), mature seeds, raw).
Fun facts
- Chickpeas are round with a small pointed tip like a beak, which is why many Vietnamese say they look like a chick's head. In English they are also called garbanzo beans.
- The numbers here are for dry, uncooked beans: 100g has 378 kcal, 20.5g of protein and 12.2g of fiber. As they cook, the beans soak up water, so cooked chickpeas have far fewer calories per 100g.
- Middle Eastern hummus and falafel are the two most famous chickpea dishes. India grows more chickpeas than any other country and has countless chickpea curries.
- The liquid from cooked chickpeas is called aquafaba. Whipped, it turns foamy like egg whites and is used to make vegan meringue.
Choosing and storing
For dry chickpeas, choose even, light beige beans with no cracks or weevil holes. Keep them in an airtight jar somewhere cool and dry. Rinse canned chickpeas to wash off some of the salt. Cooked chickpeas keep a few days in the fridge, or you can portion them into small bags and freeze them.
Cooking it well
Soak overnight, drain the soaking water, then cook until tender but still holding their shape; cook longer if you want a silky hummus. Chickpeas roasted crisp with a little oil and spice make a protein-rich snack. To see why the whole world loves them, read Why is the whole world hooked on chickpeas?. At kOBE, our Chickpeas are cooked so the beans stay firm, then frozen, with 164 kcal, 8.9g of protein and 27.4g of carbs per 100g, and they are the star of our vegetarian poke bowl.
