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.
Excellent. Will probably order again and again. Everything came just as ordered and have used the French lentils already. Thank you
Ordered a few bags. Very happy with quality and results!
Flourist is the real MVP. For these chickpeas I did 6 hours in the crockpot on low. Drain. (Enter) the beginnings of the best hummus of your life. You’re welcome.
I have always had a great experience ordering from Flourist! Delivery is super quick too ...definitely a loyal customer ❤️
I was marvellously impressed that I received my two packages of chick peas within 24 hours of placing my order. I use chick peas for many dishes especially from the Mediterranean. One of my favourite is a Greek dish “Makaronia me Revithia. It’s really a simple dish of chickpeas, pasta, lots of lemon, parsley, garlic and mint. I add Swiss chard from the garden and in the winter use sun dried tomatoes rather than fresh. That’s about it except a good splash of Greek olive oil . Of course a large goblet of red wine sets it all off nicely. This recipe is an adaptation of “ The Australian Women’s Weekly, Greek Cookery” and Yotam Ottolenghi’s “Plenty.” Try it, you’ll like it.