Black Chickpeas | whatsinit

About

What it is and where it shows up.

Black chickpeas (kala chana) are the dark-seeded desi-type cultivar of Cicer arietinum L., characterised by small, rough, angular seeds with a dark brown-to-black seed coat rich in anthocyanins and polyphenols. They are consumed whole, split, or as flour worldwide, especially across South Asia and the Mediterranean, prized for their high protein, dietary fibre, and micronutrient content.

Safety summary

The regulatory and scientific consensus.

Black chickpeas are broadly safe for the general adult population with no established ADI and no bans in any major jurisdiction; they are a recognised source of protein, fibre, folate, and iron. Raw or insufficiently cooked seeds contain antinutritional factors — including tannins, phytic acid, raffinose, and trypsin inhibitors — that reduce mineral bioavailability and may cause flatulence, but these are substantially reduced by soaking, boiling, or fermentation. No IARC carcinogenicity classification exists, and no significant food-safety concerns have been identified for healthy adults consuming normally prepared chickpeas.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Chickpeas are a traditional food in EU member states and are not classified as a novel food under Regulation (EU) 2015/2283. The Apulian black chickpea is a recognised heritage cultivar in Italy. No maximum intake is established; permitted as a conventional food. EC Regulation on nutrition and health claims allows fortified chickpea pasta to carry 'source of fibre' and 'source of protein' labels.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Chana (chickpea) is a standardised food product under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations. FSSAI has separately issued quality and adulteration directives specifically covering roasted chana products (Order RCD-15001/16/2025). No maximum daily intake is prescribed; the ingredient is treated as a conventional whole food/pulse.source
FDA (Food and Drug Administration) (United States)	Approved	Chickpeas (Cicer arietinum) are classified as a conventional food/legume and are not subject to food-additive pre-market approval. The US Dietary Guidelines for Americans (2015 and subsequent editions) affirmatively recommend legume consumption of 1–1.5 cups per week on a 2,000 kcal diet. No safety restrictions apply.source

Who should approach with care

Whose guidance would steer them away.

Ibs — Chickpeas contain raffinose-family oligosaccharides (FODMAPs) and resistant starch that can exacerbate bloating, gas, and abdominal discomfort in individuals with irritable bowel syndrome, particularly when consumed in large quantities; fermentation or thorough soaking reduces but does not eliminate these compounds.

Ibd — The high fibre content and antinutritional factors in chickpeas may aggravate symptoms during active flares of inflammatory bowel disease; patients should consult a clinician regarding portion size and preparation method.

Kidney Disease — Black chickpeas are relatively high in potassium and phosphorus; individuals with chronic kidney disease on dietary mineral restrictions should moderate intake and consult a dietitian.

Gout — Chickpeas contain moderate levels of purines; although lower-risk than animal-source purines, individuals with gout or hyperuricaemia may need to monitor portion sizes as part of an overall low-purine diet.

Infants — Whole or insufficiently processed chickpeas present a choking hazard and their high fibre and oligosaccharide content may cause digestive discomfort in infants; introduction should follow age-appropriate preparation guidance.

Research citations

The sources behind this verdict.

1PubMed. The Nutritional Value and Health Benefits of Chickpeas and Hummus. ncbi.nlm.nih.gov
2PubMed. Glycemic Response to Black Beans and Chickpeas as Part of a Rice Meal: A Randomized Cross-Over Trial. pmc.ncbi.nlm.nih.gov
3PubMed. Chemical composition of kabuli and desi chickpea (Cicer arietinum L.) cultivars grown in Xinjiang, China. ncbi.nlm.nih.gov
4PubMed. Chickpeas and gut microbiome: Functional food implications for health, 2024. pmc.ncbi.nlm.nih.gov
5PubMed. Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification, 2021. pmc.ncbi.nlm.nih.gov
6PubMed. The Effect of the Addition of Apulian Black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products, 2019. pubmed.ncbi.nlm.nih.gov

Independently researched6 citations