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Split Chickpea

Split chickpeas are hulled, split legumes commonly cooked in dals, soups, and stews.

Split Chickpea — illustrative ingredient image

About Split Chickpea

Split chickpea is chickpea with its seed coat removed and the cotyledon divided into pieces. The dry pieces are usually yellow and firm, with a nutty, mildly earthy flavour. It is commonly used in dals, soups, stews, savoury fillings, and ground preparations.

After cooking, split chickpea becomes tender and can thicken liquid while retaining some granular texture if not fully mashed. Dry-roasting, soaking, boiling, milling, grinding, and batter-making produce different textures from the dry pulse.

It is sold as a hulled split pulse, though the description does not specify a particular cultivar or milling grade. It may be soaked and boiled, dry-roasted, milled into flour, or ground into a batter or paste.

Ingredient type
whole food

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Where split chickpea appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for split chickpea

Names and romanised forms to recognise on menus and labels.

English

Split chickpea

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Split Chickpea nutrition & diet

Split Chickpea nutritional value

Reference: Bengal gram, dehulled, split, dried, raw

Per 100 g of the edible portion of the stated reference food.

Calories
375kcal
Protein
20.2g
Carbs
59.2g
Fat
6.0g

Per 100 g edible portion. Shaheen et al., Food Composition Table for Bangladesh, University of Dhaka (2013), FAO repository. The energy cell reports (kcal) followed by kJ; these figures use kcal. Carbohydrate is available carbohydrate by difference. This reference describes the named food form, not every cultivar, brand or recipe.

Portions & preparation

Use the dry, hulled, split chickpea after checking for stones and rinsing. Soaking and simmering affect tenderness, water uptake, and the final portion. Interpret the plain cooked pulse separately from dals, soups, flours, fried preparations, or recipes containing oil, salt, vegetables, or dairy.

Compare the right form: Match references to dry hulled split chickpea, cooked split chickpea, or a prepared dish, with soaking, cooking liquid, and added ingredients identified.

Diet considerations

This is a plant-origin legume. Plain split chickpea suits vegetarian and vegan patterns, but recipes may include ghee, dairy, meat stock, or animal additions. Ground or fried forms differ from boiled pulses, while serving carbohydrate patterns depend on portion and whether cereal foods accompany the dish.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Food Composition Table for Bangladesh (2013) — 02_0001 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .