Legume
Chickpea
Chickpea (garbanzo) is a round beige pulse used whole in stews and salads, pureed in hummus, ground into besan flour for batters and sweets, and fried in falafel. Kabuli types are larger and creamier; desi types are smaller, darker, and often split as chana dal. Nutty and mild, chickpeas hold shape when simmered and whip smooth when blended. Canned and dried forms dominate retail outside producing regions.
Also known as: Chana / Kabuli chana, Hummus / Hommos bean, Garbanzo, Ceci, Garbanzo
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.77 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 0 mg
- Sodium 9.46 mg
- Salt 0.02 g
- Total Carbohydrate 21.5 g
- Dietary Fibre 5.82 g
- Total Sugars 2.08 g
- Complex / starch 12 g
- Protein 8.35 g
- Water 68.9 g
- Energy 118 kcal
- Water 68.9 g
- Carbohydrates 21.5 g
- Sugars 2.08 g
- Monosaccharides 1.46 g
- Disaccharides 0.62 g
- Starch 12 g
- Amylose 2.99 g
- Amylopectin 8.97 g
- Digestible Starch 10.2 g
- Resistant Starch 1.2 g
- Fibre 5.82 g
- Soluble Fibre 2.04 g
- Insoluble Fibre 3.78 g
- Protein 8.35 g
- Plant Protein 7.93 g
- Fat 0.77 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Vitamins 138 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 1.34 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 4.3 µg
- Vitamin B9 — Folate 102 µg
- Vitamin C 2 mg
- Vitamin E 0.42 mg
- Vitamin K 6.6 µg
- Minerals 274 mg
- Major Minerals 265 mg
- Trace Minerals 8.2 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.23 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 1.34 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.17 · vitamin-b7-biotin: 4.3 · vitamin-b9-folate: 102.3 · vitamin-e: 0.42 · vitamin-k: 6.6 ·
Minerals
Sodium: 9.46 · Potassium: 218 · Calcium: 38 · Iron: 2.8 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
History
Chickpeas were domesticated in the Fertile Crescent among the earliest pulse crops.
Desi chickpeas became central to South Asian dals, flours, and snack foods.
Chickpeas spread across the Mediterranean as a staple of stews, purees, and fritters.
Canned chickpeas and industrial besan made the pulse a global convenience ingredient.