Understanding the Botanical Basics: Legumes and Pulses
To clarify whether chickpeas are considered beans, it's essential to understand the scientific classifications. Chickpeas (Cicer arietinum) are a type of legume, a family of plants called Fabaceae. This large and diverse family includes not only chickpeas but also lentils, peas, and what are commonly called 'true beans,' such as kidney beans and black beans. The key takeaway is that chickpeas belong to the same overarching plant family as beans.
Within the legume family, there is a further distinction: pulses. A pulse is the edible, dried seed of a legume plant. This means that while all pulses are legumes, not all legumes are pulses. For example, fresh peas are legumes, but only dried peas are considered pulses. Since chickpeas are dried and edible seeds, they are correctly identified as pulses. This is a more precise term, but the culinary world often uses broader, more interchangeable language.
The Naming Confusion: Chickpea vs. Garbanzo Bean
One of the main reasons for the confusion regarding whether chickpeas are considered beans is the interchangeable use of the names "chickpea" and "garbanzo bean".
- Chickpea: This name has roots in the Latin word cicer, the genus for the plant. Through Old French (pois chiche), it evolved into the English "chickpea".
- Garbanzo Bean: This name comes from Spanish and is a common term in American English, especially in the western parts of the United States. The Spanish word garbanzo is likely a derivative of the Basque term meaning "dry seed".
For culinary purposes, these two names refer to the exact same food item, and using them interchangeably is perfectly acceptable. Steve Sando, a bean expert and founder of Rancho Gordo, noted that the name preference often comes down to regional familiarity. The use of "garbanzo bean" solidifies its common identity as a type of bean.
Nutritional Comparison: Chickpeas vs. Common Beans
Beyond taxonomy, chickpeas and other common beans share similar nutritional profiles, reinforcing their place within the broader 'bean' category. They are both celebrated for being nutrient powerhouses, especially for those on a plant-based diet. A comparison table highlights their similarities and subtle differences. Below are approximate values per 100g of cooked, mature seeds:
| Nutrient | Chickpeas | White Beans | Black Beans |
|---|---|---|---|
| Calories | 164 kcal | 153 kcal | 132 kcal |
| Protein | 8.9 g | 9.7 g | 8.9 g |
| Dietary Fiber | 7.6 g | 8.8 g | 8.7 g |
| Fat | 2.6 g | 0.5 g | 0.5 g |
| Folate | 172 mcg | 176 mcg | 149 mcg |
| Iron | 2.9 mg | 3.7 mg | 2.1 mg |
This comparison demonstrates that chickpeas offer a very comparable nutritional profile to other well-known beans, particularly in protein and fiber content. The higher fat content in chickpeas gives them a slightly creamier texture, which is why they are perfect for making dips like hummus.
Culinary Versatility and Global Significance
Chickpeas are used in a vast array of global cuisines, just like other beans. They are a primary ingredient in dishes such as:
- Hummus: A creamy Middle Eastern dip made by blending chickpeas, tahini, lemon juice, and garlic.
- Falafel: Deep-fried balls or patties made from ground chickpeas, fava beans, or both.
- Chana Masala: A popular spiced chickpea curry from the Indian subcontinent.
- Roasted Snacks: Seasoned and roasted chickpeas offer a crunchy, protein-packed snack.
- Salads and Soups: Tossed into salads or stews, chickpeas add a hearty texture and nutritional boost.
This wide culinary application, often alongside other beans and pulses, further cements their culinary identity as a versatile and nutrient-rich bean. The Harvard T.H. Chan School of Public Health offers more on the health benefits of chickpeas, as they are a staple in many nutritious diets.
Conclusion: A Clear Verdict on Chickpeas as Beans
To answer the question, "Are chickpeas considered beans?"—yes, from a culinary and everyday perspective. While the more precise botanical term is "pulse," a type of legume, the common reference to them as "garbanzo beans" is completely accurate. They belong to the same plant family as other common beans and share a similar nutrient profile, and are prepared and used in the same ways across countless dishes. So, whether you call them chickpeas or garbanzo beans, you're enjoying a wholesome, healthy member of the legume family.
