Organic Chickpeas 500g
Organic Chickpeas 500g
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Chickpeas — also called garbanzo beans — are the world's most consumed legume, the backbone of hummus, falafel, chana masala, and countless Mediterranean and Middle Eastern dishes. These certified organic chickpeas from Just Natural Organic are whole dried chickpeas with a satisfying nutty flavour and firm, creamy texture when cooked. Cheaper and better than tinned, and with more flavour control.
Excellent source of plant protein (19g/100g), folate (172mcg — 86% NRV), manganese, iron, phosphorus, and dietary fibre. Low glycaemic index. One of the most nutritionally balanced pulses available.
Certified organic by the Soil Association. Plastic-free, home-compostable packaging. Available in 500g.
Soak overnight and cook 45–60 minutes. Use in hummus, falafel, chana masala, pasta e ceci, and salads. Toss in olive oil and spices and roast for crispy chickpea snacks. Add to soups and stews for protein.
Recipe idea — Classic Hummus: Soak 200g dried chickpeas overnight, cook 50 minutes. Reserve 150ml cooking water. Blend hot chickpeas with 3 tbsp tahini, 1 clove garlic, juice of 1.5 lemons, ½ tsp cumin, and enough cooking water to reach a silky smooth consistency (2–3 minutes on high). Season generously. Drizzle with olive oil, smoked paprika, and chopped parsley. Homemade hummus from dried chickpeas is transformatively better than shop-bought.
| Nutritional Values per 100g (dry) | |
|---|---|
| Energy | 1586 kJ / 378 kcal |
| Fat | 6g |
| Of Which Saturates | 0.6g |
| Carbohydrates | 63g |
| Of Which Sugars | 11g |
| Fibre | 17g |
| Protein | 19g |
| Salt | 0g |
Ingredients: Organic Chickpeas.
FAQs
Do dried chickpeas need soaking?
Yes — soak in cold water for 8–12 hours (they double in size). Drain, rinse, then cook in fresh water for 45–60 minutes. Pressure cooker: 15–20 minutes at high pressure without soaking.
Is aquafaba (chickpea water) useful?
Yes — the cooking liquid from chickpeas (aquafaba) is a remarkable egg white substitute. Whip it to stiff peaks for vegan meringues, use in mayonnaise, and as a binding agent in baking. Save it when cooking from dried.
Are chickpeas the same as garbanzo beans?
Yes — identical legume, different regional names. "Chickpea" is the English term; "garbanzo" is used in Spanish-speaking regions and parts of the US.
