chickpeas (organic, 100gm)


100gm = ½ cup

Technically peas, chickpeas are most often categorised as a bean due to their long cooking time. Organic chickpeas have a mild nutty flavour and keep their round shape when cooked. They are excellent for dips, stews and salads, and work well with curry flavours.  It is the main ingredient in hummus and is also suitable for soups.

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  • There are two groups of Chickpea
  • Desi types have small angular seeds weighing about 120 mg, are wrinkled at the beak and range in colour from brown, light brown, fawn, yellow, orange, black or green. They are normally dehulled and split to obtain dhal and are favoured in India.
  • Kabuli have large, rounder seeds, weighing about 400mg. They are white to cream coloured and are almost exclusively used whole. They are preferred through the Mediterranean region.

Nutritional Information

Chickpeas are a very good source of

  • carbohydrates and proteins, which altogether constitute about 80% of the total dry seed weight.
  • Carbohydrates- Starch, is the principal carbohydrate component, it varies in content from 41-50% and is lower in Desi varieties than in Kabuli varieties.

– Total seed carbohydrates vary from 52-71%.

  • protein content of chickpea varieties ranges from 16-24%.
  • Crude fibre, an important constituent of chickpeas is mostly located within the seed coat.
  • amino acid composition,. Chickpeas meet adult human requirements for all essential amino acids except methionine and cysteine, and have a low level of tryptophan. Chickpeas have a high protein digestibility
  • are richer in phosphorus and calcium than other pulses