What is the other name for chickpeas?

January 11, 2026 •

2 min read

Chickpeas, a staple in many cuisines, have been cultivated for over 10,000 years, with some of the earliest archaeological evidence found in Syria. While known by this common name in many English-speaking countries, many people ask: what is the other name for chickpeas? The answer depends on your location and the specific variety you encounter.

Quick Summary

The most common alternate name for chickpeas is garbanzo bean, derived from Spanish. Other names include gram and Bengal gram, particularly in South Asia for the smaller, darker variety. This versatile legume is known by several different names depending on the region and specific type.

Key Points

Garbanzo Bean: The most popular alternate name for chickpeas, especially in American English, with Spanish origins.
Desi and Kabuli Varieties: The primary division of chickpeas includes the smaller, darker Desi type (also called Bengal gram) and the larger, lighter Kabuli type (often called garbanzo).
Regional Naming: Names vary significantly by region, such as ceci in Italy and nohud or lablabi in Turkey.
Chickpea Flour (Besan): The flour made from ground chickpeas is another well-known product, particularly important in South Asian cooking.
Etymological Roots: The word 'chickpea' evolved from the Latin cicer and French pois chiche, while 'garbanzo' stems from Basque roots.
Culinary Versatility: The different types of chickpeas are used in a variety of dishes, from stews and salads to hummus and fried snacks like falafel.

Unveiling the Many Names of the Humble Chickpea

The legume we commonly know as the chickpea goes by many names around the world, a testament to its long history and wide distribution. The most popular alternative name, especially in American English, is the garbanzo bean. This name originates from Spanish, where the word 'garbanzo' itself has roots in the Basque language, combining 'garau' (seed) and 'antzu' (dry). This Spanish term migrated into American usage, and today, it is often used interchangeably with 'chickpea'.

Desi vs. Kabuli: The Two Main Chickpea Types

To fully understand the different names, it's essential to recognize the two primary types of chickpeas grown globally: Desi and Kabuli.

Desi: This is the most common variety cultivated in South Asia and Ethiopia. The seeds are smaller, darker, and have a rougher coat. In India, this type is known as 'Bengal gram' or 'kala chana' (black chickpea). The Desi variety is often hulled and split to produce chana dal.
Kabuli: This variety is larger, has a smooth coat, and is typically tan or beige in color. It is the most prevalent type in the Mediterranean and Middle East. The name 'kabuli chana' in Hindi refers to its introduction to India from Afghanistan in the 18th century.

A Global Culinary Staple with Local Names

The numerous names for this legume reflect its adoption into various regional cuisines. For example, in Italy, it is known as ceci, while in France, it is called pois chiche, which evolved into 'chich-pease' in Old English before becoming 'chickpea'. In the Arab world, it is referred to as hommes or hamaz, and in Turkey, it goes by nohud or lablabi.

Other Related Products

Another derivative of the chickpea is chickpea flour, also known as gram flour or besan. This is a versatile, gluten-free flour made by grinding dried chickpeas and is used extensively in Indian and Southeast Asian cuisine for making batters for fritters and other savory and sweet dishes.

Comparison of Chickpea Varieties and Names


Feature	Kabuli Type (Garbanzo)	Desi Type (Bengal Gram)
Appearance	Large, round, and light-colored (beige/tan)	Smaller, darker (brown/black), and irregularly shaped
Coat	Smooth	Rough and wrinkled
Geographic Origin	Predominantly Mediterranean and Middle East	South Asia, Ethiopia, and Mexico
Culinary Uses	Salads, canned beans, hummus, vegetable mixes	Dal (hulled and split), snacks (roasted), flour (besan)
Cooking Time	Generally cooks faster than Desi varieties	Requires longer cooking time
Market Price	Often commands a higher price in Western markets due to size	Less common in Western markets, traditionally a staple in its growing regions

Conclusion

The diverse array of names for chickpeas, including the widely recognized 'garbanzo bean', reflects the rich history of this versatile legume and its integration into global cuisine. Understanding the different names and varieties, such as the larger Kabuli and the smaller, darker Desi, provides insight into their specific culinary applications and regional popularity. Whether used in hummus, curries, or salads, this nutrient-packed pulse remains a fundamental food source for millions worldwide.

Frequently Asked Questions

Yes, garbanzo beans and chickpeas are the same legume. The name 'garbanzo' is derived from Spanish, while 'chickpea' comes from Latin and Old French. The two names are used interchangeably, with 'garbanzo' being more common in the United States.

Kabuli chickpeas are larger, lighter-colored, and have a smooth coat, while Desi chickpeas are smaller, darker (often black or brown), and have a rougher exterior. The Kabuli type is common in Mediterranean dishes like hummus, whereas the Desi type is a staple in South Asian cuisine, often processed into dal.

Chickpea flour is most commonly known as 'besan' or 'gram flour'. It is a gluten-free flour used in many Indian and South Asian dishes, from batters to sweets.

The word 'garbanzo' has a Spanish origin, likely influenced by the Basque term 'garbantzu,' meaning 'dry seed'. It is a fascinating example of how language and food history are intertwined.

Despite the name, chickpeas are not peas. They are technically a type of legume, and in culinary terms, they are often referred to as beans, such as 'garbanzo beans'. They belong to the legume family, Fabaceae.

Besides garbanzo, chickpeas are known by several lesser-known names globally. These include 'Bengal gram' in South Asia, 'ceci' in Italy, and 'nohud' or 'lablabi' in Turkey.

While all chickpeas are highly nutritious, containing protein, fiber, vitamins, and minerals, the specific nutritional profile can vary slightly between varieties. For instance, Desi varieties tend to have a higher fiber content than Kabuli types.