Chickpea Splits and or Small Chickpeas

Two Forms, Endless Possibilities: Your Guide to Chickpea Varieties

Most people know chickpeas as those round, beige legumes that get blended into hummus or tossed into salads. But walk into any Indian grocery store or well-stocked market, and you’ll discover a whole world of chickpea varieties that open up completely different culinary possibilities.

Today we’re focusing on two game-changers: chickpea splits (also called chana dal) and small chickpeas (sometimes labeled as desi chickpeas or kala chana). Both deserve prime real estate in your pantry, and here’s why.

What Exactly Are Chickpea Splits?

Imagine taking a whole chickpea, removing its outer skin, and splitting it perfectly in half. That’s chana dal—the split, skinned version of Bengal gram chickpeas. These golden-yellow halves look similar to yellow split peas but taste distinctly nuttier and sweeter.

The splitting process isn’t just aesthetic. It fundamentally changes how these legumes cook and what textures they create. Without their outer hull, split chickpeas absorb water faster, cook more quickly, and break down into creamy, luscious preparations that whole chickpeas never quite achieve.

Why chefs love chickpea splits:

• Cook in 30-40 minutes (vs. 60+ minutes for whole chickpeas)
• Create naturally thick, creamy textures without blending
• Develop rich, nutty flavors when toasted or fried
• Hold their shape when you want texture, dissolve when you want smoothness
• Don’t require overnight soaking (though it helps)

Chana Dal in Indian Cooking: Non-Negotiable

In Indian cuisine, chana dal isn’t optional—it’s foundational. These golden splits appear in:

Dal preparations: The namesake dish where split chickpeas simmer with turmeric, tomatoes, and aromatic spices until creamy and comforting. This isn’t soupy like some dals; chana dal has substance and body that makes it satisfying alongside rice or bread.

Tadka/Tempering: Fried split chickpeas add crunch and nutty depth to finished dishes. They’re toasted in ghee or oil with mustard seeds and curry leaves, then poured over everything from yogurt rice to vegetable curries.

Snacks and sweets: Ground into flour for pancakes (pudla), roasted as crunchy snacks, or cooked down with jaggery for traditional desserts like chana dal halwa.

Spice blends: Roasted and ground chickpea splits add body and flavor to homemade spice mixes.

What Makes Small Chickpeas Different?

While most Western markets sell kabuli chickpeas (the large, cream-colored variety), small chickpeas—properly called desi chickpeas—are what most of the world actually eats. They’re smaller, darker, and significantly more flavorful than their larger cousins.

Small chickpea characteristics:

• Deeper, more complex chickpea flavor
• Firmer texture that holds up to long cooking
• Higher fiber content than large chickpeas
• More concentrated nutrition per gram
• Nuttier taste with slightly sweet undertones

These aren’t just “baby” chickpeas. They’re a completely different variety that’s been cultivated for thousands of years, particularly across India, Ethiopia, and the Mediterranean.

When Small Chickpeas Are the Better Choice

Roasting: Small chickpeas roast up crunchier and more evenly than large ones. Toss them with olive oil and spices, roast until crispy, and you’ve got addictive, protein-packed snacks.

Curries and stews: Their firm texture means they won’t turn mushy even after extended simmering. This makes them perfect for slow-cooked curries where large chickpeas might disintegrate.

Salads: The smaller size means better proportion in mixed salads. Each forkful gets chickpeas rather than having to spear large individual beans.

Traditional recipes: Many authentic Middle Eastern, Indian, and African recipes specifically call for small chickpeas because the flavor and texture are distinctly different.

Nutrition: How Do They Compare?

Both chickpea splits and small whole chickpeas deliver impressive nutrition, though with slight differences worth understanding.

Protein Powerhouses

Chickpeas provide roughly 15 grams of protein per cooked cup. This applies to both splits and small whole varieties, though the concentration differs slightly. The protein in chickpeas is incomplete (lacking some essential amino acids), but combining them with grains like rice creates complete protein nutrition.

For plant-based eaters, chickpeas offer lysine—an amino acid often limited in grains—while grains provide the methionine that chickpeas lack. This is why rice and dal, hummus and pita, or chickpea curry and naan work so beautifully together. Ancient food pairings turn out to be nutritionally brilliant.

Fiber for Days

Here’s where small whole chickpeas edge ahead: they contain more fiber than splits because they retain their outer hull. That fiber does serious work:

• Supporting digestive regularity and gut health
• Feeding beneficial bacteria in your microbiome
• Slowing carbohydrate absorption for stable blood sugar
• Promoting feelings of fullness that help manage appetite
• Potentially lowering cholesterol by binding to it in your digestive tract

Chickpea splits still provide substantial fiber (around 12 grams per cooked cup), just slightly less than whole varieties. Both are excellent choices for fiber intake.

Mineral Wealth

Both forms excel at delivering essential minerals:

Iron: Critical for energy, oxygen transport, and preventing anemia. Plant-based iron is absorbed better when consumed with vitamin C, so pair chickpeas with tomatoes, peppers, or citrus.

Folate: Especially important during pregnancy for fetal development. One cup provides nearly your entire daily folate requirement.

Magnesium: Supports hundreds of biochemical reactions, including energy production, muscle function, and bone health.

Phosphorus and potassium: Work together supporting bone health, kidney function, and electrolyte balance.

Manganese and zinc: Support immune function, wound healing, and antioxidant defenses.

Cooking Methods That Actually Work

For Chickpea Splits (Chana Dal)

Basic Stovetop Method:

1. Rinse splits thoroughly until water runs clear
2. Optional: Soak 30 minutes to 2 hours (reduces cooking time)
3. Combine 1 cup splits with 3 cups water
4. Bring to boil, reduce to simmer
5. Cook 30-40 minutes until tender but not mushy
6. Season after cooking (salt earlier can toughen legumes)

Pressure Cooker Fast Track:

• Soaked splits: 8-10 minutes at pressure
• Unsoaked splits: 12-15 minutes at pressure
• Natural release for 10 minutes

Flavor Building Techniques:

• Toast dry splits in pan until fragrant before cooking
• Cook with bay leaves, cinnamon stick, cardamom for aromatic depth
• Add turmeric to cooking water for color and anti-inflammatory benefits
• Finish with tadka (fried spices) for restaurant-quality results

For Small Whole Chickpeas

Traditional Long Soak:

• Soak overnight (8-12 hours) in cool water
• Drain, add fresh water, simmer 60-90 minutes
• Results in best texture and digestibility

Quick Soak Method:

• Boil chickpeas 2-3 minutes
• Remove from heat, cover, let sit 1 hour
• Drain, add fresh water, cook 45-60 minutes

Pressure Cooking:

• Soaked chickpeas: 15-18 minutes at pressure
• Unsoaked chickpeas: 35-40 minutes at pressure

Roasting for Snacks:

• Cook chickpeas completely first
• Dry thoroughly (moisture prevents crispness)
• Toss with oil and seasonings
• Roast 25-35 minutes at 400°F, shaking pan occasionally
• Cool completely for maximum crunch

Storage Wisdom You Need

Dried chickpeas and splits: Store in airtight containers in cool, dry places. They’ll last 1-2 years easily, though cooking time increases as they age. Buy from sources with good turnover for freshest product.

Cooked chickpeas: Refrigerate up to 5 days in covered containers. The cooking liquid (aquafaba) is valuable too—use it as egg white substitute in baking or make vegan meringues.

Freezing: Cooked chickpeas freeze beautifully for 3-6 months. Portion into freezer bags, press out air, label with date. No need to thaw—add frozen directly to soups and stews.

Recipe Inspiration to Get Started

For Chickpea Splits:

• Classic chana dal with cumin and cilantro
• Chana dal pancakes (savory pudla) for breakfast
• Split chickpea hummus (smoother than whole chickpea versions)
• Chana dal halwa (sweet dessert with cardamom)

For Small Chickpeas:

• Chole (spicy North Indian chickpea curry)
• Ethiopian chickpea stew with berbere spices
• Roasted chickpea snacks with everything bagel seasoning
• Chickpea shawarma bowls with tahini sauce
• Pasta e ceci (Italian pasta with chickpeas)

Making the Choice: Splits or Small Whole?

Choose chickpea splits when:

• Time is limited (they cook faster)
• You want creamy textures
• Making dal or Indian dishes
• Looking for versatility in textures

Choose small whole chickpeas when:

• Seeking maximum fiber
• Making salads (better proportion)
• Roasting for snacks (crunchier results)
• Traditional recipes specify them
• Extended cooking times don’t matter

Better yet? Keep both in your pantry. They’re affordable, shelf-stable, and expand your cooking possibilities exponentially.

Source Quality Makes the Difference

At Blue Compost Investments, we understand that chickpea quality directly impacts your cooking results. Our chickpea splits and small chickpeas are carefully sourced, properly dried, and thoroughly cleaned to ensure consistent performance in your kitchen. Whether you’re preparing authentic Indian dal or experimenting with Mediterranean flavors, our chickpeas deliver the quality that makes recipes work.

Explore our complete range of premium pulses and legumes and discover ingredients that make healthy, delicious cooking accessible every day. From traditional preparations to modern innovations, the right ingredients make all the difference.

Want to dive deeper into chickpea nutrition? The Chickpea Council provides comprehensive information about chickpea varieties, nutritional benefits, and culinary applications. These versatile legumes have sustained civilizations for millennia—and they’re ready to elevate your modern kitchen.