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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A traditional Karnataka-style curry made with black chickpeas in a fragrant, thin coconut-based gravy. It has a perfect balance of spicy, tangy, and sweet notes, best enjoyed with hot rice or ragi mudde.
A traditional Mangalorean dry curry featuring tender ivy gourd and hearty black chickpeas tossed in a fragrant, freshly roasted coconut and spice masala. A perfect side dish that brings coastal Karnataka flavors to your table.
A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, spicy coconut gravy. The unique blend of roasted spices, tamarind, and a touch of jaggery creates a beautifully balanced and comforting dish.
Hearty and flavorful vegetarian kebabs made from black chickpeas and chana dal, infused with aromatic spices. These patties are pan-fried to a perfect golden brown, with a crisp exterior and a soft, melt-in-your-mouth interior.
Yes, black chickpeas are highly nutritious. They are an excellent source of dietary fiber, plant-based protein, and essential minerals like iron and manganese, which support digestion, muscle repair, and bone health.
Black chickpeas are a rich source of plant-based protein, containing approximately 20.5g of protein per 100g. This makes them an excellent meat alternative for vegetarians and vegans looking to support muscle growth and tissue repair.
Yes, they are beneficial for weight loss due to their high fiber and protein content. These nutrients promote satiety, helping you feel full for longer and reducing the likelihood of overeating throughout the day.
Yes, black chickpeas are naturally gluten-free and 100% vegan. They are a safe and nutritious staple for individuals with celiac disease, gluten sensitivity, or those following a plant-based lifestyle.
Yes, black chickpeas are excellent for diabetics because they have a low glycemic index. This helps in managing blood sugar levels by causing a slow, steady release of glucose into the bloodstream rather than a sharp spike.
No, black chickpeas are generally not considered keto-friendly. With approximately 60.9g of carbohydrates per 100g, they are too high in carbs for a strict ketogenic diet, though they are a healthy complex carbohydrate for other dietary patterns.
To cook black chickpeas, first soak them for 8-12 hours. Then, boil them in fresh water or use a pressure cooker for about 15-20 minutes (or 45-60 minutes in a regular pot) until tender. They are commonly used in curries, salads, and stews.
black chickpeas is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 20.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 10 recipes featuring black chickpeas with step-by-step instructions.
Browse recipes →Yes, soaking is highly recommended for at least 8 hours or overnight. Soaking reduces the cooking time significantly, improves the texture, and helps break down complex sugars that can cause digestive gas.
Black chickpeas have a nuttier, earthier flavor and a firmer texture compared to regular beige chickpeas (garbanzo beans). They retain their shape well even after long cooking times, making them ideal for hearty soups and salads.
Dry black chickpeas should be stored in an airtight container in a cool, dry, and dark place for up to a year. Once cooked, they can be kept in the refrigerator for 3-5 days or frozen for up to 6 months.
