Premium, 100% traceable, Canadian-grown Kabuli Chickpeas.
Our Kabuli Chickpeas are grown without chemicals by Christie Whelan near Moose Jaw, Saskatchewan. Christie is transitioning his farm to organic and is working towards organic certification.
Kabuli Chickpeas are nutritional powerhouses loaded with fibre, protein and nutrients. Kabuli’s are known for their large size, creamy colour and smooth coat. When soaked and boiled, these dried pulses cook up tastier and creamier than their cousins from a can.
To cook, soak the beans in clean water for 12-24 hours. Rinse well and cover with cold water. Bring to a boil and cook for 60 minutes or until chickpeas are soft and creamy.
Our Kabuli Chickpeas are perfect for salads, curries, and the creamiest hummus ever.
To keep our products at their best, store in a sealed container in a cool, dark place.
Get our comprehensive Kabuli Chickpea Cooking Guide, including how to get the best results in an Instant Pot, here.
Browse our favourite chickpea recipes here.
I cooked these in an IP without soaking first. They came out like al dente pasta! So tasty and just the right firmness. Worth it!
Consistent quality with every box of Kabuli Chickpeas! I make curries, soups and stews. They are also a great protein to add some bulk to my salads. It's also nice to have a chickpea that doesn't take hours to cook from the preliminary overnight soak. Thank you for bringing a quality Canadian product.
I loved this product well!
Super delicious, unlike any chickpeas I’ve had before.
These chickpeas are excellent. After soaking they're at least twice the size and once cooked they're a buttery colour and creamy texture. When I cook them I add a few bay leaves. I make a large batch of hummus every week. Years ago I started off making it with canned beans but I switched to dry for economy, fewer tins cans to recycle, and because I read many a time the dried beans were much better in flavour--and they are, especially these ones. I'm a hummus perfectionist (make my own tahini--which is so easy to do), peel the chick peas and I add cumin, pepper flakes, lemon juice, garlic, Franks Hot Sauce, a bit of smoked paprika, salt, pepper, and a good olive oil and a bit of the chick pea cooking water, and now at my husband's request, steamed yams. It makes for a healthy snack. I decorate the top with halved Greek olives, olive oil and a light sprinkling of paprika. It's going overboard I know but I enjoy all the steps and now that I'm retired, I have lots of time :)