Green chickpea, also known as fresh or immature chickpea, is a seasonal legume harvested before full maturity. Belonging to the Fabaceae family, it is a close relative of dry chickpeas but consumed in its tender, fresh form. The pods are green and soft, containing 1–2 peas that are bright green, sweet, and nutty in flavor.

Unlike the common brown or white chickpeas that are dried and stored, green chickpeas are enjoyed fresh, roasted, boiled, or processed into snacks. They are highly nutritious, being rich in plant protein, fiber, vitamins, and minerals while being lower in calories compared to dried chickpeas.

Green chickpeas are popular in India, the Middle East, and Mediterranean countries, where they are consumed seasonally as a delicacy. They are often eaten as street snacks (roasted or boiled in pods), added to curries, salads, soups, or ground into chutneys and dips.

In addition to their culinary appeal, green chickpeas are valued for their health benefits, including supporting digestion, immunity, and heart health. They are also gaining attention in the health food and snack industry due to their nutrient density and natural taste.