Below is a list of all known varieties for Chickpea. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bhoona Chana (Roasted Whole Chickpea) | Indian snack made from dry-roasted, unhulled chickpeas; often sold loose and eaten whole. |
| Blanco Leones (White Chickpea) | A large, premium Spanish chickpea variety, prized for its exceptionally thin skin and smooth texture. |
| Cecina (Chickpea Flatbread) | A finished product—a thin, unleavened pancake or flatbread made entirely from chickpea flour, water, and olive oil. (Linking to Chickpea). |
| Chana Jor Garam | A popular Indian street-food snack made from dried chickpeas that are flattened, fried, and heavily spiced. |
| Channa Dal (Split Chickpea) | Chickpeas that have been split, polished, and hulled (smaller than split peas); used for quick-cooking dals and tempering spices. |
| Chickpea (Canned) | Pre-cooked Kabuli chickpeas preserved in a liquid brine. A quick option for hummus, salads, and curries. |
| Chickpea (Flour/Besan) | Flour made from ground chickpeas, a gluten-free alternative used in batters, flatbreads, and Indian sweets. |
| Chickpea (Roasted, Salted) | A popular pre-packaged snack consisting of roasted, crunchy chickpeas seasoned heavily with salt. |
| Chickpea Flour (Chana Besan) | Flour made from whole Chana (Brown) Chickpeas, resulting in a more intense, earthy flavor than standard besan. |
| Chickpea Flour (Gram or Besan) | A round, beige-colored legume with a nutty texture, forming the foundation of dishes like hummus and falafel. |
| Desi Chickpea | Small, dark, and irregularly shaped chickpeas with a rough coat. Used widely in India and Ethiopia. |
| Fino Chickpea | A very small, smooth-skinned cultivar of the Kabuli chickpea, valued for its tender texture. |
| Kabuli Chickpea | The larger, round, light-colored chickpea most commonly used for hummus and salads. |
| Kala Chana (Black Chickpea) | A smaller, darker chickpea with a thicker skin and nuttier flavor. Common in Indian cuisine. |
| Roasted Chickpea (Leblebi) | Whole chickpeas that have been roasted and seasoned; a popular crunchy snack in the Middle East and Central Asia. |
| Sprouted Chickpea (Dried) | Chickpeas that have been allowed to sprout before being dried. This increases digestibility and alters nutrient content. |