Chickpea Varietals

Below is a list of all known varietals for Chickpea. Click on a varietal name to view more detailed information.

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Salinity Level	Hardiness Zone	Humidity
Black Chickpea	A dark variety of chickpea that is smaller and firmer than typical Kabuli chickpeas, used in traditional Indian and Middle Eastern cooking.	Loamy Soil	6.6 - 7.3	Low (1% - 2%)	2 - 4	8A	Moderate
Chana Dal	Split Desi chickpeas, often used in Indian dals, has a nutty flavor and holds shape well.	Loamy Soil	6.6 - 7.3	Low (1% - 2%)	2 - 4	8A	Moderate
Desi Chickpea	Small, darker chickpeas with a rough coat, used in Indian cuisine and often ground into flour.	Loamy Soil	6.6 - 7.3	Low (1% - 2%)	2 - 4	8A	Moderate
Green Chickpea	An immature chickpea harvested while still green, has a sweeter, fresher flavor.	Loamy Soil	6.6 - 7.3	Low (1% - 2%)	2 - 4	8A	Moderate
Kabuli Chickpea	Larger, lighter-colored chickpeas with a smooth coat, common in Mediterranean and Middle Eastern dishes.	Loamy Soil	6.6 - 7.3	Low (1% - 2%)	2 - 4	8A	Moderate
Kala Chana	A smaller, darker variety of Desi chickpea, often used in Indian curries and salads.	Loamy Soil	6.6 - 7.3	Low (1% - 2%)	2 - 4	8A	Moderate