There are two types of chickpea distinguished by their seed size, shape and colour. Desi chickpeas, the smaller variety are wrinkled in appearance and may be brown, yellow, orange, black or green. These are usually sold dehulled or split. Kabuli chickpeas, known for their nutty flavour are round and white to cream in colour. Australia is the world’s leading chickpea exporter, principally of the desi chickpea to India. Production in Australia has grown in recent years as has demand for this product from India.
Main culinary uses of chickpeas
A table comparing the nutrient content of different types of legumes can be downloaded from our Legumes & Nutrition page.