Can Chickpeas Be Substituted for Lentils?

January 2, 2026 •

3 min read

Lentils cook faster than chickpeas. Both are legumes offering protein and fiber, but differences in texture and flavor can drastically impact your dish.

Quick Summary

Chickpeas can replace lentils, but flavor, texture, and cooking vary. Chickpeas offer a nutty flavor and firmer bite, while lentils are earthy and soften more easily. Consider the desired dish outcome before a direct swap.

Key Points

Texture is Key: Chickpeas are nutty and firm, holding their shape, while lentils can be firm (green) or creamy (red/yellow).
Cooking Time Matters: Lentils cook faster (15-30 mins) and don't need soaking, unlike dried chickpeas which require soaking and longer cooking (1-2 hours).
Nutritional Edge: Lentils offer slightly more protein and fiber and less fat per cooked cup than chickpeas.
Recipe Impact: Swapping chickpeas for soft lentils changes the consistency of a dish from creamy to chunky.
Flavor Profile: Chickpeas have a mild, nutty taste, while lentils have a subtle, earthy flavor, impacting the final dish's taste.
Cooking Flexibility: Canned chickpeas are a fast, ready-to-use alternative, but you can also make your own from dried for better texture and flavor.
Best Uses: Chickpeas are great for salads, roasting, and hummus; lentils are ideal for soups, curries, and purees.

Can you make a direct swap?

Yes, for many recipes, you can substitute chickpeas for lentils, and vice versa. However, a successful substitution depends on understanding their distinct characteristics. Chickpeas, also known as garbanzo beans, have a nutty taste and a firm, creamy texture that holds its shape well even after long cooking times. This makes them an excellent choice for salads, hearty stews, and roasted snacks. In contrast, lentils have a more earthy flavor and vary widely in their cooking properties. Red and yellow lentils become soft and creamy, ideal for purees and thick soups like dal, while varieties like French green or black (Beluga) lentils retain their shape, perfect for salads and side dishes.

Nutritional differences to consider

While both are nutritional powerhouses, a few key distinctions might influence your choice. On a per-cooked-cup basis, lentils tend to have slightly more protein and fiber than chickpeas. Lentils are also virtually fat-free, whereas chickpeas contain a small amount of healthy unsaturated fat, making them slightly more calorie-dense. Both are great sources of B vitamins, iron, and folate, so from a general health perspective, incorporating both is a smart move. For those managing blood sugar, lentils have a lower glycemic index, offering a slightly slower rise in blood glucose compared to chickpeas.

Cooking time and preparation

The most significant practical difference between the two legumes is their cooking time. Lentils do not require pre-soaking and cook relatively quickly, making them a fast and convenient option for weeknight meals. Depending on the type, they can be tender in just 15 to 30 minutes. Chickpeas, on the other hand, typically require overnight soaking before cooking. A standard batch of dried chickpeas can take up to two hours to become tender on the stovetop. For a faster alternative, canned chickpeas are pre-cooked and ready to use, simply needing a rinse.

How to adapt recipes

When substituting, it's not a simple one-to-one swap. The textural difference means you'll need to adapt for best results.

For soups and stews: If replacing soft red lentils with chickpeas, you won't get the same creamy thickness. For a hearty, textured soup, chickpeas are a great option, but for a smooth, velvety consistency, you may need to puree some of the chickpeas or add a thickener.
For salads: If replacing firm green lentils with chickpeas, the switch is almost seamless. Both offer a sturdy texture that holds up well. You may even prefer the firmer bite of the chickpeas.
For purees and dips: Chickpeas are the classic base for hummus, providing a naturally creamy texture. While you can make a dip with soft-cooked lentils, the flavor and consistency will be different. The final product from lentils may be more earthy and less buttery than a traditional chickpea hummus.
For veggie burgers or patties: Both can be used, but the binding process will differ. Mashed chickpeas create a sticky dough that holds well, whereas softer lentils might need more binding agents like breadcrumbs or flour.

Chickpeas vs. Lentils: At a Glance


Feature	Chickpeas (Garbanzo Beans)	Lentils
Flavor	Mild, nutty, and buttery	Earthy, subtle
Texture	Firm and creamy; holds shape well	Varies by type; can be firm (green/black) or mushy (red/yellow)
Cooking Time (Dried)	Long (1-2 hours); requires soaking	Short (15-30 mins); no soaking required
Best Uses	Hummus, salads, stews, roasting, falafel	Soups, curries, stews, salads (firm varieties), purees
Protein (per cooked cup)	~15g	~18g
Fiber (per cooked cup)	~12.5g	~15.5g
Fat Content	Higher (healthy unsaturated fat)	Very low
Cost	Budget-friendly	Budget-friendly

Conclusion: Making the right choice for your meal

Ultimately, whether you can substitute chickpeas for lentils depends on the specific recipe and your desired outcome. For a robust stew where a firm, hearty texture is needed, canned chickpeas are an excellent, quick-cooking swap for any lentil variety. For dishes that rely on a creamy, smooth finish, such as a traditional Indian dal, red lentils are the clear choice, and chickpeas will create a fundamentally different, chunkier dish. Both offer a wealth of health benefits and are budget-friendly, so feel confident experimenting with both in your cooking. Just be mindful of their respective textures and cooking times to achieve the best results.

For more information on the various types of lentils and their uses, consider exploring resources from agricultural extension programs, such as this one from NDSU Extension, which provides valuable insights into different pulse crops.

Frequently Asked Questions

Yes, you can use canned chickpeas as a substitute for dried lentils. Because canned chickpeas are already cooked, they can be added directly to recipes, dramatically reducing the cooking time. The texture will be different; canned chickpeas are firmer and will not break down like some lentil varieties.

Both chickpeas and lentils are highly nutritious. Lentils have a slight edge with higher protein and fiber and lower fat content per serving. However, chickpeas contain healthy fats and higher levels of certain minerals like manganese and folate. Incorporating both offers a broader spectrum of nutrients.

Yes, substituting chickpeas for lentils will change the flavor and texture of your soup. Chickpeas have a nuttier, milder flavor and will remain firm. Lentils offer a more earthy taste and, depending on the type, can create a creamy base.

While it's possible to make a dip with lentils, the result will have a different taste and texture than traditional hummus. Lentils create a softer, more earthy-flavored spread, lacking the distinct nutty and buttery taste that chickpeas provide.

If you are using dried chickpeas, you will need to soak them, ideally overnight, and cook them separately for a longer period (up to two hours) before adding them to your recipe. This is a crucial step that is not required for lentils.

Yes, chickpeas are an excellent substitute for lentils in curries, especially for varieties like green or brown lentils that hold their shape. The firm texture of chickpeas provides a satisfying, hearty bite that absorbs the flavors of the curry sauce well.

Both chickpeas and lentils are budget-friendly legumes. In most regions, dried lentils may be slightly cheaper than dried chickpeas, but the cost difference is generally minimal. Both are more affordable than many animal-based proteins.