What’s the Difference Between Chickpeas and Chana? (A COMPARATIVE ANALYSIS)

Have you ever wondered what the difference is between chickpeas and chana? If so, you’re not alone! It can be confusing to tell the difference between these two legumes as they look fairly similar.

In this article, we’ll take a comparative look at chickpeas and chana, focusing on their nutritional makeup, taste, and uses in the kitchen.

Ready to learn more? Let’s dive in!

Difference Between Chickpeas And Chana?

Chickpeas, also known as garbanzo beans, and chana are both popular pulses.

The main difference between them lies in their size, shape, and origin.

Chickpeas are round and slightly curved, while chana are small, flat, and oval-shaped.

Chickpeas are native to the Mediterranean region, while chana are native to India.

In terms of nutritional content, both chickpeas and chana are good sources of plant-based protein and dietary fiber.

However, chana have a higher protein content and are richer in minerals such as calcium, magnesium, and iron.

Flavor-wise, chickpeas are milder in taste, while chana have a nuttier flavor.

Texturally, chickpeas are firmer and hold their shape better, while chana are softer and more crumbly.

Chickpeas are widely used in dishes like hummus and salads, while chana are often used in Indian cuisine, particularly in curries and dals.

Ultimately, the choice of which pulse to use depends on the recipe and the cook’s preference.

Is Chana And Chickpeas The Same?

Chana and chickpeas are not the same.

Though both legumes, they belong to different species.

Chana, also known as Bengal gram, is a small, dark legume with a rough outer skin and a nutty, earthy flavor.

It is popularly used in dishes such as thick stews and curries, as well as dal, a type of soup.

Chickpeas, on the other hand, are larger and light-colored.

They have a smoother outer skin and a mild, nutty flavor.

Hummus is one of the most popular dishes made with chickpeas, and they are also used in salads, soups, and other recipes.

Chana is more commonly used in South Asian countries while chickpeas are more popular in the Middle East and Mediterranean.

Ultimately, whether you use chana or chickpeas for a dish depends on the recipe and your preference.

Does Chana Mean Chickpea?

Chana is a term derived from the Hindi language and used to refer to chickpeas.

This popular ingredient is found in many parts of the world, including South Asia, the Middle East and North Africa.

Chickpeas have been eaten and cultivated for thousands of years, and were even found in the ancient ruins of the Indus Valley Civilization.

Chickpeas are a nutrient-packed source of plant-based protein, dietary fibre, and important vitamins and minerals.

This makes them a popular ingredient for vegetarian and vegan dishes, as well as those looking for a healthier alternative to meat.

In India, chickpeas are commonly eaten as a snack or as a meal.

Chana is also used to refer to dried chickpeas, which are soaked and boiled until they are soft and ready to be cooked.

In India, it is common to find chana in the form of flour, which is used to make chapatis and other bread-like dishes.

Chana is a versatile and nutritious ingredient that is popular in many dishes.

What Is The Difference Between Kala Chana And Chickpeas?

Kala chana and chickpeas, also known as garbanzo beans, are two types of legumes that have many similarities, but also distinct differences.

Both are high in fiber and plant-based proteins, making them a popular choice for vegetarian and vegan diets.

Kala chana and chickpeas can be used in a variety of dishes, from salads and soups to curries and hummus.

The most obvious difference between kala chana and chickpeas is their color: kala chana is small, round, and dark brown, while chickpeas are larger, oblong, and pale yellow. Kala chana are also smaller in size and have a harder texture than chickpeas, making them ideal for cooking with in dishes like curries and dals. The flavor of kala chana is slightly nutty and earthy, while chickpeas have a milder, slightly sweeter flavor.

Nutritionally, kala chana and chickpeas are very similar.

Both are high in dietary fiber and protein, and low in fat and calories.

However, kala chana contains slightly more protein than chickpeas, making it a better choice for those looking to increase their protein intake.

Kala chana are also higher in iron and zinc than chickpeas.

When deciding between kala chana and chickpeas, consider color, size, texture, flavor, and nutritional value.

Kala chana is darker, smaller, and harder, with a nutty flavor.

It contains more protein, iron, and zinc than chickpeas.

Ultimately, it comes down to personal preference.

What Are Chickpeas Called In India?

Chickpeas, which are also referred to as garbanzo beans, are a highly popular legume around the world.

In India, they are known as chana or kala chana.

Chana is the term used for the smaller, lighter-colored variety of chickpea, while kala chana is the name for the larger, darker-colored kind.

For centuries, chickpeas have been an essential part of the Indian diet.

They are used in curries, salads, and other traditional recipes.

In fact, India is the world’s largest producer and consumer of chickpeas.

Chickpeas are incredibly versatile.

They can be boiled, roasted, or fried and used in a variety of dishes.

Plus, they are packed with protein, fiber, vitamins, and minerals, making them a nutritious and delicious addition to any meal.

In India, chickpeas are often eaten as a snack.

They are roasted and then seasoned with spices and herbs.

They can also be cooked in a curry or stew and served as a side dish.

Plus, there are even a few desserts made with chickpeas, such as a chickpea and coconut cake.

Chickpeas are an important part of Indian cuisine.

They are incredibly versatile, nutritious, and delicious, and can be used in a variety of dishes.

If you’re looking for a snack or a hearty meal, chickpeas are sure to be a hit!

What Is Chana In English Called?

Chana is a popular Indian dish made from chickpeas, also known as garbanzo beans in the United States.

The term chana is derived from the Hindi language and is commonly used in India and other South Asian countries.

This vegetarian dish is usually served as a main course or a side dish.

It is made by boiling chickpeas and then cooking them in a flavorful blend of onion, garlic, ginger, and spices like cumin, coriander, turmeric, and chili powder.

It is typically served with flatbreads such as chapati or naan, or with steamed basmati rice.

Chana is a nutritious and delicious cuisine enjoyed in India, Pakistan, Bangladesh, and other countries in the region.

What Did Chana Called In English?

Chana, also known as chickpeas, are a type of legume grown all over the world.

Not only are they a great source of protein, fiber, and other essential nutrients, but they are also used in many different cuisines.

The English term chickpea is derived from the Latin word cicer, which is the name of the plant.

Moreover, the term chickpea is also sometimes used to refer to other types of legumes, such as garbanzo beans.

Chickpeas come in a variety of shapes, sizes, and colors, and can be cooked with various methods, including salads, soups, stews, curries, and more.

You can easily find chickpeas in your local grocery store or online.

Therefore, they are a great addition to any meal.

What Are The Three Types Of Chana?

Chana, or chickpeas, are a highly versatile legume that has been a part of diets around the world for centuries.

There are three main types of chana widely used in cooking today.

The first type is Desi Chana, also known as Kala Chana or Bengal Gram.

These small, dark brown chickpeas have a distinct flavor and are often used in curries, daals, and other traditional Indian dishes.

Desi Chana is higher in fiber and protein than other types of chickpeas and has a nutty, earthy flavor.

The second type is Kabuli Chana, or Garbanzo Beans.

These large, light-colored chickpeas are widely used in salads, hummus, and falafel and have a mild, slightly sweet flavor and a soft texture.

The third type is Chana Dal, which are split chickpeas that have had their outer skin removed.

They are usually yellow or orange in color and have a sweet, nutty flavor.

Chana Dal is often used in Indian dishes such as curries and daals, but can also be used to make soups and stews.

No matter which type of chana you choose, they are all incredibly nutritious and a great addition to any meal.

They are high in protein, fiber, and essential vitamins and minerals, making them a healthy and delicious option.

Which Chana Is Healthy?

Kala chana – also known as Bengal gram – is an excellent choice for anyone looking to improve their health.

This small, dark-colored chickpea is packed with nutrients, including iron, manganese, folate, and dietary fiber.

It can help regulate blood sugar, control cholesterol levels, and improve digestion.

Plus, it’s a great source of plant-based protein with 20g per serving.

Kala chana is incredibly versatile.

You can add it to curries, soups, salads, and more.

You can also cook it with rice and vegetables for a delicious and nutritious meal.

Or, for an extra nutritional boost, you can even sprout it and add it to salads and sandwiches.

In conclusion, kala chana is a great choice for those looking to improve their health.

Whether you’re trying to lose weight, regulate blood sugar, or just eat healthier, kala chana should be your go-to ingredient.

Why Do Chickpeas Have Two Names?

The chickpea, or Cicer arietinum, is a legume beloved around the world for its nutty flavor and high nutritional content.

But why does it have two names? The answer lies in its history and geography.

The term “chickpea” comes from the Latin word cicer, which was used to refer to a type of small pea.

Over time, this term was adopted by English and Spanish speakers, eventually becoming the modern-day “chickpea”.

The term “garbanzo” is derived from the Spanish term “garbanzo de India”, which roughly translates to “pea of India”.

This name was given to the legume when it was imported to Europe from India in the 16th century.

Eventually, English speakers adopted this term as well, resulting in the modern “garbanzo bean”.

In short, the two names for the chickpea have their roots in the legume’s long and varied history.

The Latin term cicer was used to refer to a small pea, while the Spanish term “garbanzo de India” was used to refer to the legume imported from India.

Both terms were later adopted by English speakers, leading to the two names now used to refer to this beloved legume.

Final Thoughts

Chickpeas and chana are both nutritious, versatile legumes that can be used in a variety of dishes.

However, they have distinct differences, from their taste profile to their nutritional makeup.

Now that you know the difference between these two legumes, why not try incorporating them into your next meal? Whether you decide to use them in a salad, stew, or soup, you’re sure to enjoy the unique flavors that each of these legumes bring to the table.


James is an inquisitive, passionate person who loves learning about beans.He has a deep knowledge of their history, nutrition, and cultivation, and loves to share what he knows with others.

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