Chickpeas
Cicer arietinum · chickpeas · pois chiches
Chickpeas: what every chef needs to know
Chickpeas are round, beige-yellow legumes among the most widely consumed protein sources in the world. Dried chickpeas require 8–12 hours soaking followed by 45–60 minutes cooking. Tinned varieties are fully cooked and ready to use immediately after draining. Chickpeas are the basis for hummus (with tahini, lemon juice, garlic and olive oil), falafel (ground raw chickpeas fried in oil) and the Indian chana masala. A remarkable culinary by-product is aquafaba: the cooking water or tinned liquid from chickpeas, which can be whipped like egg whites thanks to dissolved proteins and saponins. Aquafaba is the standard vegan egg-white substitute for mousses, meringues and macarons. In Spanish cuisine, garbanzo stews (cocido) are a classic dish. Chickpeas can also be roasted or puffed for crunchy snacks and salads.
Chickpeas: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Chickpeas: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Chickpeas: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
warm chickpeas give romigere hummus, remove vliesjes for extra gladde texture, ice water add for lichtheid
use raw soaked chickpeas, never blik: blikkikkererwten give to natte falafel That uiteenvalt
Blikwater to stijve pieken whisk, 1/8 tl cream of tartar stabiliseert, use directly
pat dry, oil and spices, tussendoor omschudden for gelijkmatige knapperigheid
Chickpeas: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Chickpeas: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried chickpeas and tinned varieties available year-round. Fresh chickpeas in the pod are rare in Northern Europe but can be found at Mediterranean markets in summer.
Chickpeas: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Chickpeas
Tinned or dried chickpeas — which is better?
Dried gives slightly more flavour and better texture when cooked, but requires 8–12 hours soaking. Tinned is fully cooked and immediately usable — ideal for hummus, salads and quick preparations. For falafel: always use dried and soaked chickpeas (NEVER tinned) — tinned chickpeas give too wet a mixture.
What is aquafaba and how do I use it?
Aquafaba is the cooking water or tinned liquid from chickpeas. Thanks to dissolved proteins and saponins, it whips up like egg whites. Use 3 tablespoons of aquafaba as a substitute for 1 egg white in mousses, meringues or macarons. Tinned water works best due to the higher protein concentration.
How do I make smooth hummus without skins?
Heat the chickpeas, then remove the skin from each one by rubbing in a clean tea towel. Blend while still warm with tahini, lemon juice, garlic and a little ice-cold water. Blending warm gives a smoother texture than cold.
At what temperature should you store Chickpeas?
Store Chickpeas at Dry at room temperature (dried); 0 tot 4 degrees C (cooked of uit blik), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Chickpeas professionally?
The primary professional technique for Chickpeas is Hummus blenden at warm voor blenden for 10 min blenden. Always verify core temperature with a calibrated probe thermometer.
Does Chickpeas contain allergens?
Chickpeas is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
