Chickpeas (also known as garbanzo beans) are a versatile and hearty legume celebrated for their nutty flavor and firm, slightly grainy texture. They are widely used in stews, curries, salads, and even roasted snacks, making them a staple in both traditional and modern cuisines.
From a nutritional perspective, chickpeas provide a robust source of plant-based protein, complex carbohydrates, and dietary fiber—supporting sustained energy, digestive health, and satiety.
Nutritional value per 100g (cooked):
Calories: 164 kcal
Protein: 8.9 g
Carbohydrates: 27.4 g
Dietary Fiber: 7.6 g
Fat: 2.6 g
Chickpeas are also rich in key micronutrients that support overall health:
Iron: 2.9 mg (supports oxygen transport and energy production)
Magnesium: 48 mg (supports muscle and nerve function)
Potassium: 291 mg (supports heart health and fluid balance)
Folate (Vitamin B9): 172 mcg (essential for cell repair and growth)
Zinc: 1.5 mg (supports immune function)
Phosphorus: 168 mg (supports bone health and energy metabolism)
For those who prefer a deeper nutritional insight—the macro enthusiasts and detail-focused planners—chickpeas also provide a meaningful amino acid profile:
Amino acid profile per 100g (cooked, approx.):
Leucine: 0.62 g
Lysine: 0.57 g
Isoleucine: 0.33 g
Valine: 0.36 g
Phenylalanine: 0.41 g
Threonine: 0.27 g
Methionine: 0.08 g
While not a complete protein on their own, pairing chickpeas with grains such as rice or maize supports a complete amino acid intake.
With Nairobeans being the easiest and fastest way to cook beans in your kitchen, your chickpeas will be ready in minutes—perfectly cooked, nutritious, and convenient for any meal.
