Do Chickpeas Count as Beans? A Definitive Botanical and Culinary Guide

December 13, 2025 •

4 min read

First cultivated approximately 7,500 years ago in the Middle East, chickpeas are a beloved and versatile ingredient, but there's a common point of confusion: do chickpeas count as beans? While the two are often used interchangeably in cooking, their relationship is more precise when viewed from a botanical and scientific perspective.

Quick Summary

Chickpeas, also known as garbanzo beans, are a type of pulse, which is the edible seed of a legume plant. The terms are nested: all beans are legumes, but not all legumes are beans, placing chickpeas in their own pulse category alongside true beans.

Key Points

Botanical Classification: Chickpeas are pulses, which are the edible seeds of legume plants. All beans are legumes, but not all legumes (like chickpeas) are beans.
Same Food, Different Names: Chickpeas and garbanzo beans are exactly the same food. 'Chickpea' is derived from Latin, while 'garbanzo' is from Spanish.
Two Main Varieties: The two most common types are the larger, smoother Kabuli chickpea and the smaller, darker, rougher Desi chickpea.
Similar Nutritional Profiles: While there are slight differences, chickpeas and other common beans share impressive nutritional profiles, high in protein, fiber, and various minerals.
Health Benefits: The fiber and protein in chickpeas support weight management, stable blood sugar, and a healthy heart.
Versatile Ingredient: Chickpeas are a versatile pantry staple used in dishes worldwide, from hummus and salads to curries and falafel.

Understanding the Legume Family Tree

To definitively answer whether chickpeas count as beans, it's essential to understand the botanical family to which they belong. Both chickpeas and beans are members of the Fabaceae family, also known as Leguminosae, a large group of flowering plants. Within this family, the edible seeds are categorized as legumes.

Legumes, Beans, and Pulses

The distinction lies in the specific terminology used within the family:

Legume: This is the overarching term for any plant that bears its fruit in a pod. This broad category includes a wide variety of plants, such as peas, lentils, peanuts, and alfalfa.
Pulse: The term pulse refers specifically to the edible seeds of legumes. This includes lentils, peas, and, yes, chickpeas, as well as various types of beans. Essentially, pulses are the dry, edible seeds from legume plants. Most of the time, when we talk about a 'bean', we are actually referring to a pulse.
Bean: A bean is a type of pulse, but not all pulses are beans. For example, lentils are pulses but are not typically called beans. Therefore, while a chickpea is a pulse and a legume, its classification as a 'bean' is a culinary convenience rather than a strict botanical one. The popular Spanish name 'garbanzo bean' perfectly illustrates this, acknowledging its leguminous nature while using the more familiar 'bean' descriptor.

Are Garbanzo Beans and Chickpeas the Same Thing?

Yes, absolutely. The only difference between a chickpea and a garbanzo bean is the name. 'Chickpea' derives from the Latin word cicer, while 'garbanzo' comes from Spanish, likely with roots in the Basque language. Both names refer to the same nutritious and versatile legume, Cicer arietinum. Therefore, whether a recipe calls for garbanzo beans or chickpeas, you can use the same ingredient interchangeably.

Chickpea Varieties and Culinary Differences

Just like other legumes, chickpeas come in different varieties. The most common varieties are Kabuli and Desi.

Kabuli: This variety is the larger, light-colored chickpea with a smooth coat that is most commonly found in North America and Europe. It is the type used in classic hummus recipes and salads.
Desi: Smaller, darker, and with a rougher coat, this variety is more common in India and the Middle East. It has a higher fiber content and lower glycemic index than the Kabuli variety. When split and hulled, it becomes chana dal, a staple ingredient in Indian cuisine.

Nutritional Breakdown: Chickpeas vs. Other Beans

While all legumes are nutritional powerhouses, their specific vitamin and mineral content can vary. Here is a comparison of cooked chickpeas to a common bean, the kidney bean, based on available data.


Nutrient (per 100g cooked)	Chickpeas	Kidney Beans	Key Difference
Protein	~8.9g	~8.7g	Similar protein levels overall.
Fiber	~7.4g	~7.3g	Very similar, both excellent fiber sources.
Folate (B9)	Rich source (~71% DV per cup)	High content	Chickpeas often noted for higher folate.
Iron	Rich source (~26% DV per cup)	Rich source	Very comparable iron content.
Manganese	Rich source (~74% DV per cup)	Rich source	Chickpeas have significantly more manganese.
Magnesium	Good source	Higher	Kidney beans contain more magnesium.
Calcium	Good source	Good source	Kidney beans often higher in calcium.

Why the Confusion Persists

The ongoing confusion over whether chickpeas are beans stems from a mix of linguistic history and culinary shortcuts. Many cuisines treat legumes like chickpeas and various beans similarly in recipes, blurring the lines for casual cooks. However, understanding the botanical context adds a layer of precision for those interested in the science of their food.

Conclusion

So, do chickpeas count as beans? The most accurate answer is that they are a type of pulse, which is a subgroup of legumes, the same broader family that includes all beans. From a culinary perspective, calling a chickpea a garbanzo bean is perfectly acceptable, as the two are one and the same. However, appreciating the specific botanical classification helps clarify the subtle but important distinctions within the family of these incredibly nutritious and versatile plant-based foods. As you enjoy your next bowl of hummus or chana masala, you can appreciate the intricate relationship these foods share within the legume family.

For more information on the health benefits of legumes and pulses, you can explore resources such as The Nutrition Source from Harvard T.H. Chan School of Public Health.

Benefits of Incorporating Chickpeas and Beans in Your Diet

Both chickpeas and other beans are packed with nutrients that can have a positive impact on your health. Their high fiber and protein content make them excellent for satiety, which can assist with weight management by helping you feel full for longer. This filling combination can lead to a lower overall calorie intake. The fiber, particularly soluble fiber, also aids in improving digestive health by promoting regular bowel movements and feeding healthy gut bacteria. Moreover, studies have shown that including legumes in your diet may support heart health by helping to lower bad cholesterol (LDL) and triglycerides. They also have a low glycemic index, which means they help manage blood sugar levels and may reduce the risk of type 2 diabetes.

Frequently Asked Questions

A legume is a broad category of plants that bear fruit in pods, including peas, lentils, and beans. A bean is a type of pulse, which is the dried edible seed of a legume. Therefore, all beans are legumes, but not all legumes are beans.

Yes, garbanzo beans and chickpeas are two different names for the same food. The term 'chickpea' has Latin roots, while 'garbanzo bean' comes from Spanish.

Yes, chickpeas are a type of pulse. A pulse is defined as the edible seed of a legume plant, and chickpeas fit this definition.

Both are excellent sources of protein and fiber. Chickpeas are notably higher in manganese and folate, while kidney beans often contain more calcium and magnesium.

The Desi variety of chickpea, which is smaller and darker, generally has a higher fiber content and a lower glycemic index than the larger, lighter Kabuli type.

Fabaceae is the botanical family to which chickpeas belong. It's the same family as many other well-known legumes like peanuts, lentils, and peas, placing them all under the same broad plant classification.

Yes, you can. Since chickpeas and garbanzo beans are the same ingredient, you can use canned chickpeas in any recipe that specifies garbanzo beans without changing the outcome.