Pantry Staples
Chickpeas (Dry) Conversion
Chickpeas (Dry) weighs 200g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 200.0 g | 7.05 oz |
| 1/2 cup | 100.0 g | 3.53 oz |
| 1/4 cup | 50.0 g | 1.76 oz |
| 1 tbsp | 12.5 g | 0.44 oz |
| 1 tsp | 4.2 g | 0.15 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Dry chickpeas weigh 200 grams per cup, and like most dried legumes on this site, that figure applies specifically to the unsoaked, uncooked bean — chickpeas roughly double or triple in size once soaked and cooked, so a recipe calling for "2 cups cooked chickpeas" needs considerably less than 2 cups of the dry form to start.
Chickpeas (also called garbanzo beans, a name more common in the American Southwest with Spanish-language roots) are botanically a legume, not a true bean, and are the base ingredient for both hummus (blended with tahini, lemon, and garlic) and falafel (ground and fried), two dishes with deep roots across Middle Eastern and Mediterranean cooking traditions.
Dry chickpeas typically benefit from a longer soak (8+ hours, or a quick-soak method with boiling water) than many other dry beans before cooking, since their dense structure takes noticeably longer to soften — skipping the soak and cooking them from fully dry is possible but extends simmering time considerably compared to a pre-soaked batch.
Skimming any foam that rises to the surface during the initial boil gives a cleaner-tasting finished pot of beans.
Dry chickpeas' hard outer coat is what gives them such a long pantry life, though chickpeas stored much longer than a year tend to take noticeably longer to soften even after an overnight soak.
Chickpea flour (also called besan or gram flour), ground from dried chickpeas, is a separate product from whole chickpeas, used in socca, pakora batter, and various gluten-free baking applications across several cuisines.
Aquafaba, the liquid left over from cooking or canning chickpeas, has become a popular egg-white substitute in vegan baking, whipping into stiff peaks similarly to egg whites thanks to the proteins and starches chickpeas release into the cooking liquid.
Roasted, seasoned chickpeas (cooked, tossed with oil and spices, then baked until crisp) have become a popular snack alternative to nuts, offering a similar crunch with a different, earthier flavor and a notably lower fat content.
Frequently asked questions
Are chickpeas and garbanzo beans the same thing?
Yes — "garbanzo bean" is simply an alternate name for the same legume, more common in some US regions with Spanish-language culinary influence, while "chickpea" is the more broadly used English term.
How much dry chickpeas do I need for 2 cups cooked?
Roughly ¾ to 1 cup of dry chickpeas typically yields about 2 cups cooked, since they expand significantly during soaking and cooking — check a specific recipe's ratio for precision, since yield varies somewhat with soak time and bean age.
Do chickpeas need to be soaked before cooking?
It's strongly recommended — dry chickpeas are notably dense and take much longer to soften without a pre-soak, and a soak (or quick-soak method) meaningfully cuts down the simmering time needed to reach a tender, edible texture.
Are chickpeas a bean or a legume?
They're a legume, which is the broader botanical family that includes true beans, peas, and lentils — chickpeas specifically aren't classified as a true bean (genus Phaseolus), though they're used interchangeably with beans in most everyday cooking language.
Can canned chickpeas be substituted for dry chickpeas that have been cooked?
Yes, and it's a common time-saving swap — one standard 15-ounce can of chickpeas, drained, is roughly equivalent to 1.5 cups of home-cooked chickpeas, without the soaking and simmering time dry chickpeas require.