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Chickpeas, also known as garbanzo beans, are a type of legume that are widely cultivated for their high protein content and versatility in cooking. They are typically round, beige, and have a nutty flavor. Chickpeas can be consumed in various forms, including whole, ground into flour, or processed into products like hummus and falafel. They are an essential ingredient in many cuisines around the world, particularly in Mediterranean, Middle Eastern, and Indian dishes.
| Varieties | Desi and Kabuli |
| Protein content | Approximately 20-25% |
| Moisture content | Typically 10-12% |
| Color | Cream, beige, or brown |
| Size | 6-10 mm in diameter |
When purchasing chickpeas, buyers should consider the variety that best suits their needs, such as Desi for a more robust flavor or Kabuli for a milder taste. It's important to specify the desired protein content, moisture levels, and any specific quality certifications required. Additionally, buyers should indicate the quantity needed, as bulk orders may affect pricing and availability.
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Chickpeas are high in protein, fiber, vitamins, and minerals, making them a nutritious addition to many diets.
Chickpeas should be stored in a cool, dry place in an airtight container to maintain freshness.
Raw chickpeas are not typically consumed; they should be cooked or soaked before eating.
Dried chickpeas can last for several years if stored properly.
Yes, chickpeas are naturally gluten-free, making them suitable for those with gluten sensitivities.
Chickpeas are commonly used in salads, soups, stews, and as a base for dips like hummus.