Chickpeas , mature seeds, cooked, boiled, with salt
Per 100 g, Chickpeas , mature seeds, cooked, boiled, with salt provides 164 kcal, making it a moderate-calorie food. It contains 8.86 g of protein, 27.4 g of carbohydrate and 2.59 g of fat, with 7.6 g of dietary fibre. Per 100 g it is a good source of fibre.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 8.86 g | 18% |
| Total fat | 2.59 g | 3% |
| Saturated fat | 0.27 g | 1% |
| Carbohydrates | 27.4 g | 10% |
| Fibre | 7.6 g | 27% |
| Sodium | 243 mg | 11% |
| Potassium | 291 mg | 6% |
| Calcium | 49 mg | 4% |
| Iron | 2.89 mg | 16% |
| Magnesium | 48 mg | 11% |
| Vitamin C | 1.3 mg | 1% |
| Vitamin A | 1 µg | 0% |
| Cholesterol | 0 mg | 0% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Chickpeas
Chickpeas underpin hummus, falafel and countless curries and stews across the Mediterranean, Middle East and South Asia, valued for their nutty flavour and the way they hold their shape after cooking. This figure is for chickpeas boiled with salt, matching how they're typically prepared at home or bought canned.
A 100 g serving provides 164 kcal, 8.86 g protein and 27.4 g carbohydrate, with a generous 7.6 g of fibre. Fat sits at 2.59 g, mostly unsaturated, with just 0.27 g saturated. Iron comes in at 2.89 mg and magnesium at 48 mg, both useful contributions from a plant food, though the iron in legumes is the non-haem type that the body absorbs less readily than iron from meat — pairing chickpeas with a vitamin C-rich vegetable or squeeze of lemon can help. Sodium is noticeable at 243 mg per 100 g from the added salt, so if you're using canned chickpeas, a quick rinse under the tap will wash away a meaningful share of it before cooking.