Chickpeas, dry

Dry chickpeas are versatile pulses that cook up creamy for dips, stews, and salads.

Soak and cook for hummus, falafel, curries, or roasted snacks; reserve aquafaba for baking.

Chickpeas, dry — g → Cups

Chickpeas, dry — Cup → g

Chickpeas, dry — Tbsp → g

Chickpeas, dry — mL → g

Chickpeas, dry — Tsp → g

Chickpeas, dry — oz → g

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
• Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
• Cool hot foods in shallow containers so they chill quickly without condensation.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Store dry in a cool, dark place; cooked chickpeas keep 4–5 days refrigerated or freeze well.

Sources: CDC · FDA