Understanding Nutrition: Are There Preservatives in Canned Chickpeas?

October 29, 2025 •

4 min read

Canning is a powerful method of food preservation that uses heat to destroy microorganisms, but it's a common misconception that this means no other additives are used. The truth is, while the canning process itself prevents spoilage, some canned goods, including chickpeas, can contain added preservatives for other purposes.

Quick Summary

Some canned chickpea brands use preservatives like disodium EDTA for color and texture, alongside high levels of added salt. However, many alternatives exist, including no-salt-added and organic versions.

Key Points

Not always preservative-free: While the canning process itself preserves food, some brands of canned chickpeas add preservatives for color and texture.
Common preservatives: Watch for disodium EDTA (for color retention) and high levels of salt or added sugar on ingredient lists.
Label reading is key: Always check the ingredient list; the healthiest options usually contain only chickpeas, water, and perhaps a small amount of salt.
Rinsing reduces additives: Draining and thoroughly rinsing canned chickpeas under running water significantly lowers their sodium content.
Dried chickpeas offer control: For complete control over ingredients and flavor, dried chickpeas are a great option, though they require more prep time.
Low-sodium and organic options: Choose 'no salt added' or organic canned chickpeas to minimize or completely avoid added preservatives and excess sodium.

The Science of Canning: How Food is Naturally Preserved

Before diving into added preservatives, it's important to understand the canning process. Commercially canned foods are preserved by being heat-processed in an airtight, vacuum-sealed container. This high-temperature process effectively destroys bacteria and other microorganisms that cause food to spoil, making additional chemical preservatives unnecessary for safety. High-acid foods, like some fruits, require a boiling water bath, while low-acid foods, such as vegetables and legumes, require a pressure canner to reach temperatures high enough to kill botulism spores. This natural preservation method locks in the food’s flavor and nutrients, resulting in a shelf-stable product.

The Role of Added Ingredients in Canned Chickpeas

Despite the effectiveness of thermal processing, some manufacturers choose to add extra ingredients to canned chickpeas for various reasons, including enhancing texture, retaining color, or boosting flavor. These ingredients can act as preservatives, even if they aren't labeled as such. The most common additions include:

Salt (Sodium Chloride): A very common and effective preservative that also enhances flavor. However, the amount added to some conventional canned chickpeas can be very high, raising concerns for those on low-sodium diets. Fortunately, draining and rinsing the chickpeas can reduce the sodium content by a significant amount.
Disodium EDTA: This chemical is often added to canned chickpeas as a chelating agent to promote color retention. It binds to trace metals that could otherwise cause discoloration. While the FDA considers it safe in small quantities, its presence means the product contains a chemical additive.
Sugar: Some brands might use added sugar as a preservative, particularly in lower-sodium varieties where salt is reduced. This can increase the overall sugar and calorie content, which can be a concern for managing blood sugar and weight.
Citric Acid: A natural compound found in citrus fruits, citric acid is sometimes used as a preservative to prevent discoloration and maintain texture. It is generally considered a benign additive.

How to Identify and Avoid Preservatives

To make an informed choice, the most crucial step is to read the ingredient list on the can's label. Manufacturers are required to list all ingredients in order of predominance. A healthier choice will have a short, simple list, typically containing only chickpeas, water, and perhaps a small amount of salt. For those who want to avoid preservatives and high sodium entirely, here’s what to look for:

No Salt Added: These varieties will have minimal sodium and no added salt acting as a preservative. You can add your own salt to taste during cooking.
Organic Varieties: Many organic brands feature minimal ingredients, often just chickpeas and water. For example, some search results highlight that organic chickpeas are often free of chemical preservatives.
Dried Chickpeas: The most natural option with no additives. While they require soaking and longer cooking times, they allow for complete control over the ingredients and flavor.

Draining and Rinsing: An Important Step

Even if your canned chickpeas contain some salt or other additives in the canning liquid, you can significantly reduce your intake by draining and thoroughly rinsing them. This practice is particularly effective for reducing excess sodium. Simply pour the can's contents into a colander, discard the liquid (known as aquafaba), and rinse the chickpeas under running water until the foamy residue is gone.

A Comparison: Canned vs. Dried Chickpeas

To make the best decision for your diet, consider the pros and cons of each type.


Feature	Canned Chickpeas	Dried Chickpeas
Convenience	Very high; ready to use immediately.	Low; requires soaking and cooking.
Cost	Typically more expensive per serving than dried.	More economical and cost-effective.
Control	Less control over sodium and potential additives.	Complete control over ingredients and seasoning.
Texture	Generally softer and sometimes mushier.	Infinitely better texture, ideal for creamy hummus or crispy falafel.
Sodium	Often high in sodium due to added salt, though low-sodium options are available.	Contains no sodium; salt is added during cooking.
Nutrients	May have slightly reduced levels of some water-soluble vitamins (B and C) due to heat processing.	Higher in certain vitamins and minerals.

Conclusion

While the canning process itself relies on heat and sealing rather than chemical preservatives for safety, some brands of canned chickpeas do contain added preservatives like disodium EDTA for color and texture, along with high levels of sodium. However, consumers can easily manage their intake by reading labels and opting for no-salt-added or organic varieties. Furthermore, draining and rinsing canned chickpeas can remove much of the added sodium. For those seeking the most control over ingredients and texture, dried chickpeas are the ideal choice. Ultimately, both canned and dried chickpeas are a nutritious part of a balanced diet, and making an informed choice based on your specific needs is key to good nutrition. https://www.eatright.org/food/food-groups/protein-foods/all-about-chickpeas

Frequently Asked Questions

No, not all brands of canned chickpeas contain added preservatives. While some may add ingredients like disodium EDTA to maintain color and texture, many others, particularly organic or 'no salt added' varieties, use only the heat-and-seal canning process for preservation.

Disodium EDTA is a chemical additive used as a chelating agent to bind to trace metals, which helps promote color retention and prevents discoloration in canned foods. Ingredients lists for brands like Progresso and La Preferida list this preservative.

Draining and rinsing canned chickpeas is an effective way to remove much of the added salt and other water-soluble additives and antinutrients present in the canning liquid. However, it may not remove all of them entirely.

Yes, many conventional canned chickpea brands have high sodium content due to added salt. Excess sodium can contribute to high blood pressure. Choosing 'no salt added' versions or rinsing thoroughly can help mitigate this.

Dried chickpeas offer more control over ingredients and sodium content, as no additives are used. They also tend to be more economical and may have a better texture for certain recipes. However, canned chickpeas are just as nutritious and are more convenient.

The risk of botulism from commercially canned goods is extremely low because they are processed at temperatures high enough to destroy the bacteria. Botulism is more commonly associated with improperly canned food made at home. Always discard cans that are bulging, leaking, or severely dented.

To choose the best canned chickpeas, check the label for a short, simple ingredient list. Look for 'no salt added' or organic varieties to avoid extra preservatives and high sodium. Draining and rinsing is also recommended to remove any remaining additives and excess salt.