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Chickpeas vs Lupins: How Do They Compare?

This article explains the key similarities and differences between chickpeas and lupins, foods from the legumes and legume product group. Read on to learn more about the chickpeas vs lupins comparison.
Dennis Gillett, Health & Fitness Writer

Written by Dennis Gillett, Health & Fitness Writer. Updated on January 11, 2023.

Chickpeas and lupins belong to the legumes and legume products food group, one of the staple food groups for people on a plant-based diet.

Legumes and most legume products are an affordable source of plant protein, dietary fiber, B vitamins, and minerals such as iron, calcium, potassium, and zinc, minerals that are usually harder to get on a plant-based diet.

This article will thoroughly compare chickpeas and lupins and help you learn more about their similarities and differences.


Chickpeas (Cicer arietinum) are a type of legume that are native to the Middle East and Mediterranean region.

They are a popular ingredient in many vegan and vegetarian dishes due to their high protein and fiber content and their versatility in cooking.

Chickpeas can be enjoyed in a variety of dishes, including hummus, falafel, and curry, and can also be ground into flour and used in baked goods such as bread and cookies.

Chickpea pasta is also available.

In addition to being a tasty and nutritious food, chickpeas have been shown to have a number of potential health benefits.

They are a good source of antioxidants, and have been linked to lower levels of cholesterol and improved blood sugar control.

Chickpeas are also a good source of several important minerals, including iron, zinc, and magnesium, all important nutrients for vegans.

Chickpeas are an excellent source of Vitamin B1 (Thiamine), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate).

They also contain a good amount of Vitamin B2 (Riboflavin), and Vitamin B3 (Niacin) and some Vitamin C, Vitamin E, and Vitamin K.


Lupins (Lupinus) are a type of legume native to the Mediterranean region and the Americas.

They are a popular ingredient in many vegan and vegetarian dishes due to their high protein and fiber content, as well as their nutty, slightly sweet flavor.

Actually, lupins are the legume highest in protein and healthy, unsaturated fats.

Lupins are also a good source of several important nutrients, including potassium, iron, and B vitamins.

They can be enjoyed in a variety of dishes, such as lupin flour bread, pancakes, and pasta. Lupins are also often consumed as a cold appetizer, similar to olives.

In addition to being a nutritious food, lupins have been shown to have a number of potential health benefits.

They have been linked to lower cholesterol levels and improved blood sugar control, and may also help to reduce the risk of certain types of cancer.

Lupins are an excellent source of Vitamin B1 (Thiamine), and Vitamin B9 (Folate).

They also contain a good amount of Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), and Vitamin B6 (Pyroxidine) and some Vitamin C, and Vitamin K.

Chickpeas vs Lupins Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing chickpeas vs lupins.

This comparison will start by comparing the caloric value of chickpeas and lupins and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Energy378 kcal371 kcal
Carbs63 g40.4 g
Sugar10.7 g2.03 g
Fiber12.2 g18.9 g
Protein20.5 g36.2 g
Fat6.04 g9.74 g
Saturated Fat0.603 g1.16 g

Chickpeas vs Lupins Calories

Most calories in raw legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.

Comparing lupins vs chickpeas for weight loss, lupins are slightly lower in calories, with 371 calories per 100 grams, compared to 378 calories per 100 grams of chickpeas.

However, both chickpeas and lupins can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Chickpeas vs Lupins Protein

Legumes and most legume products, including chickpeas and lupins, are important sources of plant-based protein.

Lupins offer around 43% more protein than chickpeas.

Lupins have 36.2 grams of protein per 100 grams, while chickpeas have 20.5 grams of protein per 100 grams.

Chickpeas vs Lupins Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in chickpeas and lupins.

The total amount of carbohydrates is around 36% higher in chickpeas than in lupins. They have 63 grams per 100 grams, compared to 40.4 grams in lupins.

There’s less sugar in lupins than in chickpeas, 80% precisely.

One handful of lupins (28 grams) contains 0.6 grams of sugar, while the same amount of chickpeas contains 3 grams.

Lastly, let’s take a look at the dietary fiber in chickpeas and lupins.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 5.3 grams of fiber per portion, lupins are a better source of fiber than chickpeas which offer 3.4 grams per portion.

Chickpeas vs Lupins Fats

Like most other legumes, with the exception of lupins and peanuts, chickpeas and lupins are low in fat.

Fats in chickpeas and lupins are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in chickpeas and lupins:

  • Chickpeas: 6 grams per 100 grams
  • Lupins: 9.7 per 100 grams

Speaking of saturated fats, chickpeas are 50% lower in saturated fats.

Chickpeas and lupins contain 0.6 grams and 1.2 grams of saturated fat per 100 grams, respectively.

Chickpeas vs Lupins Vitamins Content

This section will discuss the vitamin content of chickpeas and lupins.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Chickpeas have a higher amount of vitamin C, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), and vitamin B3 (Niacin).

However, lupins have a higher amount of vitamin A, vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

Chickpeas and lupins contain the same amount of vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins chickpeas and lupins contain side by side, so you can easily compare them.

Vitamin A67 IU0
Vitamin C4 mg4.8 mg
Vitamin D00
Vitamin B1 (Thiamine)0.477 mg0.64 mg
Vitamin B2 (Riboflavin)0.212 mg0.22 mg
Vitamin B3 (Niacin)1.54 mg2.19 mg
Vitamin B5 (Pantothenic acid)1.59 mg0.75 mg
Vitamin B6 (Pyroxidine)0.535 mg0.357 mg
Vitamin B9 (Folate)557 µg355 µg
Vitamin B12 (Cobalamin)00
Vitamin E0.82 mg0.49 mg
Vitamin K9 µg5 µg

Chickpeas vs Lupins Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc or, iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the chickpeas and lupins comparison focuses on their mineral content.

Chickpeas are a better source of calcium, copper, iron, magnesium, phosphorus, potassium, selenium, and zinc than lupins.

On the other hand, lupins are a higher amount of fluoride, manganese, and sodium.

Check out the table below to learn how chickpeas and lupins compare when it comes to mineral content.

Calcium57 mg176 mg
Copper0.656 mg1.02 mg
Fluoride2.2 µg0
Iron4.31 mg4.36 mg
Magnesium79 mg198 mg
Manganese21.3 mg2.38 mg
Phosphorus252 mg440 mg
Potassium718 mg1010 mg
Selenium08.2 µg
Sodium24 mg15 mg
Zinc2.76 mg4.75 mg

The Final Word

Chickpeas and lupins are highly nutritious and a great addition to a plant-based diet.

Both chickpeas and lupins are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.

Antioxidants found in beans and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.

Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.

Legumes are versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.


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