Why Chickpeas (aka Garbanzo Beans) Deserve a Spot in Your Pantry

There are plenty of reasons to love these tasty beans, whether you call them chickpeas or garbanzo beans. They're full of protein, easy to cook, and oh-so-versatile, whether enjoyed as a snack, tossed into salads, or starring in a Mediterranean dish. We spoke with bean experts to learn more about these popular legumes, using dried versus canned beans, and how to use them in your cooking.

Garbanzo Beans vs. Chickpeas

Although their names are very different, garbanzo beans and chickpeas refer to the same bean. And to confuse things a little more, chickpeas are beans, not peas. 

"They are the same, one is obviously more Anglophile," says Steve Sando, the founder of heirloom bean company Rancho Gordo.  "We find that garbanzo is more popular on the West Coast, and it's a mixed bag elsewhere. I personally like garbanzo as a word. It's much more fun to say than chickpea." 

What’s in a Name?

The migratory history of the bean is likely responsible for the variations in name.

• Origin story: "They are believed to have originated in Turkey and Syria some 10,000 years ago," says Katherine Yaphe, co-founder of Beanstory. "They traveled through the Middle East, made their way to Greece, France, and throughout Europe, India, and Africa."
• Global names: "The French called this bean 'pois chiche'—the English turned that into 'chiche peas,' and we got 'chickpeas,'" Yaphe says. "Garbanzo is a Spanish word derivative of the Basque term 'garbantzu,' which means 'dry seed.' 'Garau' means 'seed,' and 'antzu' means dry. It's complicated and fascinating to follow how this little bean made its way into so many diets around the world."
• Other names: Depending on your travels, you might also see chickpeas referred to as gram, ceci beans, nohut, and kicherebsen, among others.

Chickpea Varieties

Along with the different names, there are also other varieties of chickpeas. In the United States, for instance, we mostly see Kabuli chickpeas, which tend to be large and cream-colored. But that's not the only chickpea in the mix.

• Kabuli chickpeas: "Within the Kabuli category, there are many varieties available for farmers in the U.S. to grow. Some are better adapted to certain growing conditions, and others exhibit qualities favorable to canning," says Lesley Sykes, co-founder of Primary Beans, which sells heirloom and organic beans.
• Desi chickpeas: There's also another category of chickpeas, called Desi, which in India are hulled and split to make chana dal. Desi chickpeas tend to be smaller and denser and have darker skins than Kabuli chickpeas.

Dried vs. Canned Chickpeas

Whether you buy dried or canned chickpeas or like to stock your pantry with both is a matter of personal preference and how you plan to use them. 

Canned

Canned chickpeas are pre-cooked, meaning they are ready to use without any additional cooking. They are one of our favorite convenience foods.

When in a rush, canned beans are the quickest way to get a meal or snack on the table, but dried beans allow for more control over the flavor. 

Dried

Dried chickpeas are whole, raw, and, depending on the brand, need to be soaked for at least eight hours before cooking. "A lot of recipes tell you to soak for 24 hours,” says Sando. He thinks eight hours should be enough. “If you know your source and it's a brand you can trust, you don't even need to bother soaking (before cooking)."

"I could spend all day talking about all the reasons to love dried beans compared to canned: They have tender skins, interesting textures, and complex flavors. You get the bonus of a pot full of magical bean broth," says Sykes.

To Skin or Not to Skin

Some people like to remove the skins from canned chickpeas or cooked dry chickpeas, especially for dips or salads. It does give a smoother texture, but it isn’t an essential step. "It’s all up to personal preference and the time you're willing to dedicate," says Yaphe.

Storing Chickpeas

Store dried and canned chickpeas in a cool, dark, dry place. Once cooked or the can is opened, store them in a covered container in the refrigerator for three to five days. 

“Canned chickpeas have a real expiration date, and I wouldn't mess with that. Dried legumes often have a 'best by' date, and the reality is that they get a little less wonderful every year, but you could still cook 10-year-old beans. It might take a while, but they're still good," says Sando.

How to Use Chickpeas

The most obvious way to use chickpeas is in hummus, but there are so many other possibilities.

• Nibbles: Eat them as a protein-packed snack instead of nuts or olives.
• Sandwich filling: Try our delicious pitas with chickpeas, cauliflower, and a creamy yogurt sauce.
• Falafel and more: Use the bean as the star ingredient in falafel, veggie burgers, and a warm dish of pasta.
• Sheet-pan dinners: "Simply combine chickpeas with olive oil, seasonings, chopped veggies, and even chunks of feta or chicken thighs, and roast until everything caramelizes and crisps up. I love how chickpeas take on all the flavors and provide a hearty body to the meal. Plate it as is, stuff it in tacos or quesadillas, or serve with rice or quinoa," says Sykes. (Try our Broiled Yogurt-Marinated Chicken and Chickpeas.)
• Salad ingredients: Add them to everything from slaw to pasta salad.