Ingredient Guide•Chickpeas
All Ingredients
High ProteinHigh Fiber
Legumes & PulsesNightshadesMiddle East (Fertile Crescent)
ChickpeasCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Cicer arietinum
Also known as:
ChanaKabuli Chana
Chickpeas are protein-rich legumes. High in fiber, iron, and folate. Support heart and digestive health. Used in curries, salads, and hummus.
Calories (100g)364 kcal
Dietary ProfileVegan & Vegetarian
Default UnitCup
Calories in Chickpeas & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Chickpeas?
100 grams of Chickpeas (raw/dry reference weight) provides approximately 364 kcal, 60.6g carbohydrates, 19.3g protein, 6.0g fat, and 17.4g dietary fiber. A realistic single-person portion of 50g contains roughly 182 kcal before cooking oils or garnishes.
364.0kcal
Calories
19.3g
Protein
60.6g
Carbs
6.0g
Fat
17.4g
Fiber
10.7g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 109 kcal | 18.2g | 5.8g | 1.8g | 5.2g |
| Per 50g (Standard Home Serving) | 182 kcal | 30.3g | 9.7g | 3.0g | 8.7g |
| Per 100g (Standard Reference) | 364 kcal | 60.6g | 19.3g | 6.0g | 17.4g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Chickpeas fresh and long-lasting
Dried Chickpeas: Store in a cool, dark, and dry pantry inside an airtight glass jar or container. They can last up to 2–3 years, though older beans take longer to soften during cooking. Cooked Chickpeas: Store in an airtight container in the refrigerator with a bit of their cooking liquid for up to 4–5 days. They usually get rotten very fast in room temperature. Freezing: Drain and pat cooked chickpeas completely dry, arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer container. They will keep for up to 6 months.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
The Soak: Dried chickpeas require soaking before cooking. Use a long soak (8–12 hours in cold water) or a quick soak (boil for 2 minutes, then let sit covered off the heat for 1 hour). Salt the Water: Contrary to the myth that salt toughens beans, soaking and boiling chickpeas in salted water softens the skin and seasons them from the inside out.
Culinary Uses, Origins & Cultural Heritage
How Chickpeas is used across regional kitchens and history
Common Culinary Uses
In ancient Rome, chickpeas (cicer) were both a food for the working class and a popular street food, often sold roasted at markets and venues like the Colosseum. During the Middle Ages, chickpeas sustained populations during times of crop failure due to their long shelf life and resilience to poor soil. Over centuries, distinct culinary regional varieties developed-most notably the larger, cream-colored Kabuli type popular in the West and Mediterranean, and the smaller, darker, thicker-skinned Desi type grown predominantly in India and Ethiopia.
Historical Roots
Chickpeas are among the earliest cultivated legumes in human history. Archaeological evidence traces their existance back over 7,500 to 10,000 years to the Fertile Crescent in the Middle East (modern-day southeastern Turkey and northern Syria). From there, they spread rapidly across the Mediterranean basin, the Nile Valley, and the Indian subcontinent via ancient trade routes.
Regional & Cultural Traditions
South Asia (India): Known as chana or kabuli chana, chickpeas are a cornerstone of Indian cuisine and vegetarian culture, providing vital plant-based protein across diverse spiritual and regional traditions. Middle East & Levant: Chickpeas form the backbone of cultural identity in dishes like hummus and falafel, often serving as a shared culinary heritage across different communities in the region. Mediterranean: Integrated into rustic, comforting stews in Spain (Cocido) and Italy (Pasta e Ceci), symbolizing humble, nourishing home cooking.
Did You Know?
The renowned Roman statesman and philosopher Marcus Tullius Cicero received his surname because an ancestor had a small indentation or wart on the tip of his nose that resembled a chickpea (cicer)!
Chef & Cooking Tips
If roasting chickpeas for a crunchy snack, dry them thoroughly after rinsing, toss them in oil after drying, and roast at high heat (400 F). Wait to add dry spices until right after they come out of the oven so the spices don't burn.
Recipes Using Chickpeas
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Browse all community recipesFrequently Asked Questions about Chickpeas
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Chickpeas?
Per 100 grams (raw/dry reference weight), Chickpeas contains approximately 364 kcal, 60.6g carbohydrates, 19.3g protein, 6.0g fat, and 17.4g dietary fiber. A typical 50g culinary portion provides roughly 182 kcal before cooking oils, butter, or garnishes are added.
What is Chickpeas and how is it used in cooking?
Chickpeas are protein-rich legumes. High in fiber, iron, and folate. Support heart and digestive health. Used in curries, salads, and hummus.
How do you prepare and cook with Chickpeas?
The Soak: Dried chickpeas require soaking before cooking. Use a long soak (8–12 hours in cold water) or a quick soak (boil for 2 minutes, then let sit covered off the heat for 1 hour). Salt the Water: Contrary to the myth that salt toughens beans, soaking and boiling chickpeas in salted water softens the skin and seasons them from the inside out.
How should Chickpeas be stored to keep it fresh?
Dried Chickpeas: Store in a cool, dark, and dry pantry inside an airtight glass jar or container. They can last up to 2–3 years, though older beans take longer to soften during cooking. Cooked Chickpeas: Store in an airtight container in the refrigerator with a bit of their cooking liquid for up to 4–5 days. They usually get rotten very fast in room temperature. Freezing: Drain and pat cooked chickpeas completely dry, arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer container. They will keep for up to 6 months.
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