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.
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 :)
The creamiest chickpeas I have ever had- I am hooked!
Hands down the best chickpeas I’ve purchased in a LONG time. I read a few reviews on the creamy & soft texture after rehydrating, I was intrigued. I let them stand overnight in water and rehydrated them in the instant pot. WOW! These did not disappoint! Creamy texture & no hard outer layer. I’m impressed & they taste even better than expected. Whipped them up into hummus and BAM! I’ll be purchasing these on the regular. Supporting local wherever we can! Thanks!
The kabuli chickpeas were amazing.....a good overnight soak and they were delicious right out of the soaking bowl.....into the processor with our home grown cilantro...parsley ...garlic... onion....adding lemon ...cumin ...cardamom.....and our special ingredient, chopped jalapeño . We will never see a can of chickpeas again.