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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, brown chickpeas are highly nutritious, providing 19.3g of protein and significant dietary fiber per 100g. They are rich in manganese and folate, which support bone health and energy production, while their fiber content helps lower LDL cholesterol for better heart health.
Brown chickpeas contain approximately 19.3g of protein per 100g of dry weight. This high protein content makes them an excellent plant-based staple for vegetarians and vegans looking to support muscle maintenance and growth.
Yes, brown chickpeas are beneficial for weight management because they are high in dietary fiber and protein. These nutrients promote satiety, helping you feel full for longer periods and reducing the likelihood of overeating.
Yes, brown chickpeas are naturally vegan and gluten-free. They are a safe and healthy option for individuals with celiac disease, gluten sensitivities, or those following a strictly plant-based diet.
Brown chickpeas are excellent for diabetics because they have a low glycemic index. This ensures a slow and steady release of glucose into the bloodstream, helping to regulate blood sugar levels and improve insulin sensitivity.
To cook brown chickpeas, soak them in water for 8–12 hours first. After soaking, boil them in a pressure cooker for about 15–20 minutes or simmer in a pot for 45–60 minutes until they are tender and easily mashed.
Brown chickpeas (Kala Chana) are smaller, have a darker, tougher skin, and a nuttier flavor than white chickpeas (Kabuli Chana). Nutritionally, the brown variety typically contains more fiber and has a lower glycemic index than the white variety.
brown chickpeas is a versatile ingredient found in cuisines around the world. With 364 calories per 100g and 19.3 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 1 recipes featuring brown chickpeas with step-by-step instructions.
Browse recipes →Dry brown chickpeas should not be eaten raw as they are difficult to digest and contain anti-nutrients. However, they can be consumed raw if they are sprouted, which involves soaking and allowing them to germinate, making them easier to digest and more nutrient-dense.
Cooked brown chickpeas should be stored in an airtight container in the refrigerator, where they will stay fresh for 3–5 days. For longer storage, you can freeze them for up to 6 months; ensure they are drained and cooled before placing them in freezer-safe bags.
Yes, soaking is essential because it softens the tough outer skin and reduces the presence of phytic acid, which can interfere with mineral absorption. Soaking also significantly reduces cooking time and helps prevent digestive discomfort like gas.
