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Split Chickpeas

Split chickpeas are hulled, split chickpea pulses used in dals, stews, soups, and ground preparations.

Split Chickpeas — illustrative ingredient image

About Split Chickpeas

Split chickpeas are chickpeas with their seed coats removed and their cotyledons divided into pieces. They are commonly cooked as dal or added to soups and stews, and can also be roasted, milled, or ground for savoury batters and other preparations. They are not a separate species.

The dry pieces are usually yellow, firm, and mildly nutty. Once cooked, they become tender and can give a dish a thick, creamy, or slightly grainy body. Soaking shortens cooking time, while extended simmering and stirring break the pieces down more fully.

They are generally sold dry as hulled, split pieces, with size and surface polish varying among products. Whole pieces retain more shape during cooking; ground or milled versions make flour or paste. Roasting produces a drier, more pronounced toasted flavour before the pieces are ground or eaten.

Ingredient type
whole food

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Where split chickpeas appears

8 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–8 of 8

Main dishes

Snacks

Soups

Street food

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 chickpeas

Names and romanised forms to recognise on menus and labels.

English

Split chickpeas

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

Split Chickpeas nutrition & diet

Split Chickpeas 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 sorting and rinsing, and distinguish it from whole chickpeas or chickpea flour. Soaking and simmering change texture and edible yield. Reference portions should identify whether the ingredient is plain cooked, ground, fried, salted, or incorporated into a seasoned recipe.

Compare the right form: Match references to dry hulled split chickpeas, cooked split chickpeas, or a specified ground or prepared form; recipe additions must be recorded.

Diet considerations

This is a plant-origin legume. Plain split chickpeas are compatible with vegetarian and vegan patterns, while recipes may add ghee, dairy, meat stock, or meat. Flour, batter, and fried products differ from boiled pulses; carbohydrate patterns vary with portion and accompanying cereal ingredients.

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: .