Black Chickpeas (Cicer arietinum), commonly known as Kala Chana, are a nutrient-dense legume widely consumed across the world. Compared to regular white chickpeas, they are smaller, darker in color, and have a tougher coat, which gives them a distinct earthy flavor.

They are an excellent source of plant-based protein, dietary fiber, iron, folate, and essential minerals, making them a staple in vegetarian and vegan diets. Black chickpeas are valued for their ability to provide sustained energy, thanks to their low glycemic index and complex carbohydrates.

Culinarily, they are used in curries, stews, soups, salads, roasted snacks, and flour (sattu). In addition to human consumption, they are also used in animal feed and soil enrichment, contributing to sustainable agriculture.