Garbanzo beans are another name for chickpeas; you’ll also see gram, Bengal gram, chana, ceci, and Egyptian pea used in different contexts.
Searching menus, labels, and recipes can be confusing when the same pantry staple shows up under different names. If you’ve wondered about another name for garbanzo beans, here’s the straight answer: “garbanzo” and “chickpea” are the same pulse from the plant Cicer arietinum. Beyond those two, regional and culinary traditions add a handful of common labels you’ll meet in stores and cookbooks. This page gathers those names, explains where they’re used, and helps you match each term to real products like flour, splits, and canned beans.
Other Names For Garbanzo Beans By Region
These are the most frequent equivalents you’ll encounter worldwide. Use this chart to match a market name to the bean you want.
Table #1 (first 30% of article): Broad & in-depth, ≤3 columns, 7+ rows
| Region/Context | Common Name | Notes |
|---|---|---|
| United States/English | Chickpea | Interchangeable with garbanzo; standard on nutrition references. |
| United States/Spanish & Latin American Cuisine | Garbanzo / Garbanzo Bean | Spanish-origin term widely used on cans, menus, and recipes. |
| South Asia (India, Pakistan, Bangladesh) | Chana / Bengal Gram / Gram | “Chana” for whole beans; “Bengal gram” common in English packaging. |
| South Asia (Split Form) | Chana Dal | Hulled and split desi chickpeas; cooks faster; not the same as yellow split peas. |
| Italy | Ceci | Appears on Italian recipes and some imported products. |
| Mediterranean & Middle East | Hummus Ingredient | Whole beans or mashed; “hummus” is the dip made from chickpeas. |
| Historical/English | Egyptian Pea | Older English name you may see in reference texts. |
| Product Labels | Besan / Gram Flour | Flour made from ground chickpeas; also labeled “chickpea flour.” |
| Variety Names | Kabuli / Desi | Kabuli = larger, tan; desi = smaller, darker. Both are chickpeas. |
Another Name For Garbanzo Beans: Quick Answers
If a recipe calls them “garbanzos,” you can use chickpeas with a one-to-one swap. If you see “gram,” “Bengal gram,” “chana,” or “ceci,” it’s the same bean family, though chana dal is the split, hulled form that cooks faster and behaves a bit differently in soups and fritters.
Why So Many Names For The Same Bean
Language and trade routes shaped the labels. Spanish speakers popularized “garbanzo” in the Americas, while “chickpea” settled into mainstream English. South Asian groceries lean on “chana,” “gram,” and “Bengal gram.” Italian recipes use “ceci.” You’ll also spot “Egyptian pea” in older English sources. Reputable dictionaries and food authorities treat them as synonyms for the same species. For clarity on the base terms, see the Merriam-Webster entry for garbanzo and the Merriam-Webster definition of chickpea, which equate the two.
Varieties And When The Name Changes Meaning
Two commercial types drive most recipes: kabuli and desi. Kabuli beans are the plump, beige ones typical in Mediterranean dishes and in most canned products in Western supermarkets. Desi types are smaller, darker, and have a rougher seed coat. Whole desi beans often appear as kala chana (black chickpeas). When desi beans are hulled and split, the product is sold as chana dal. All count as chickpeas/garbanzos, but their size and coat affect cooking and texture.
Because labels bounce between regional words and variety names, the safest way to shop is to match the physical form: whole dried, canned whole, split, or milled (flour). If a recipe calls for kabuli but you only have desi, you can still make stews and curries—just allow more soaking and simmer time for the smaller, tougher seed coats, or lean on a pressure cooker.
Names You’ll See On Menus And In Recipes
Whole Beans
Canned or cooked-from-dry, whole beans show up as chickpeas, garbanzos, ceci, gram, or chana. In salads, soups, and sheet-pan meals, these are interchangeable, so “another name for garbanzo beans” won’t change your method—drain, rinse, and season as you would with any chickpea.
Split And Hulled
Chana dal cooks faster and stays pleasantly firm. Swap it into stews where you want distinct lentil-like bites. Don’t confuse it with yellow split peas (Pisum sativum); they’re a different species and turn creamier.
Flour And Batters
Besan (also called gram flour or chickpea flour) is milled from chickpeas. It’s naturally gluten-free and binds well for fritters and socca-style flatbreads. If a label says “gram flour,” assume chickpea unless it explicitly lists a different pulse.
How Supermarkets And Databases Label Them
In U.S. stores, the canned aisle often uses “garbanzo beans,” while many cookbooks and nutrition references use “chickpeas.” Both are correct. For a neutral, database-style term, nutrition portals classify them under chickpeas or garbanzo beans interchangeably. Authoritative entries confirm the equivalence and common alternates like “Bengal gram,” “chana,” and “Egyptian pea.” If you want a second opinion from an agriculture source on common names in global use, browse the FAO material that lists “Bengal gram,” “chana,” “Egyptian pea,” and “garbanzo” among standard names for Cicer arietinum (FAO reference).
Cooking Names Versus Botanical Reality
All of these names point to the same species. The only time it truly affects your pot is when the bean’s form changes: whole versus split; kabuli versus desi; with skin versus hulled. Form shifts cooking time and texture. Names don’t change nutrition in a practical sense when you’re comparing like-for-like forms (e.g., canned chickpeas vs canned garbanzos).
Buying, Storing, And Cooking Tips
Buying
- Dried: Kabuli beans should look even and tan; desi types range from brown to nearly black. Avoid cracked, chalky beans.
- Canned: Look for short ingredient lists (beans, water, salt). If you want to whip aquafaba, pick a can without added flavors.
- Flour: “Besan,” “gram flour,” and “chickpea flour” all point to the same base ingredient. Fine grind gives smoother batters.
Storage
- Dried: Airtight container in a cool cupboard. Use within a year for quicker cooking.
- Canned: Shelf-stable until the date; refrigerate leftovers in a covered container and eat within 3–4 days.
- Flour: Seal well; keep in a cool pantry. For long storage, refrigerate or freeze to protect flavor.
Cooking
- Soak Or Not: Soaking trims simmer time for dried beans and improves even cooking.
- Salt Early: Salting the soaking water or early in the simmer keeps skins tender and flavor bright.
- Pressure Cookers: Great for desi types and older beans. Check timing by variety and age.
- Save The Liquid: Aquafaba from canned or home-cooked beans whips into foams and binds batters.
Close Variations Of The Keyword In Real Use
People search in many ways—“other names for garbanzo beans,” “what are garbanzo beans called,” or “garbanzo beans also known as.” All point to the same answer. In retail, you’ll also find “chickpeas” on salad bars, “garbanzo” on soup labels, “ceci” in Italian cookbooks, and “chana” on spice mixes and dal recipes. The form (whole, split, or milled) tells you how to cook it.
Label Terms And What They Mean (Quick Match Guide)
Use this table to translate packaging and recipe language into what to buy or substitute.
Table #2 (after 60% of article): ≤3 columns, 7+ rows
| Label Term | Meaning | Where You’ll See It |
|---|---|---|
| Chickpea / Garbanzo | Whole bean, same species | Canned goods, dry bean bins, general recipes |
| Ceci | Italian name for chickpeas | Italian recipes, imported cans |
| Chana / Bengal Gram / Gram | Whole chickpeas, often desi type | South Asian groceries and recipes |
| Chana Dal | Hulled and split chickpeas | Dal mixes, quick-cooking legumes |
| Besan / Gram Flour | Chickpea flour (milled) | Flour aisle, gluten-free baking |
| Kabuli | Larger, beige variety | Mediterranean dishes, many canned beans |
| Desi / Kala Chana | Smaller, darker variety / black chickpeas | South Asian dishes, dry bins |
| Egyptian Pea | Older English term for chickpeas | Historical references, some encyclopedias |
Simple Substitutions That Work
Recipe says garbanzo beans but your pantry says chickpeas? Swap them straight across. If you only have chana dal for a stew that lists whole beans, you can still cook it—just expect a firmer, lentil-like bite. For batters and flatbreads, besan stands in for labeled “chickpea flour” without changes to ratios.
Answers To Edge Cases You’ll Meet
Are Canned And Dried Interchangeable?
Yes, with timing changes. One standard 15-ounce can roughly equals 1.5 to 1.75 cups of cooked beans. To cook from dry, figure 3/4 to 1 cup dried beans to yield that amount after soaking and simmering.
Is Aquafaba The Same No Matter The Name On The Can?
Yes. Whether the label says “chickpeas” or “garbanzos,” the canning liquid whips and binds in the same way. Salt levels vary by brand, so taste and adjust.
Does “Gram” Ever Mean A Different Pulse?
In some regions, “gram” can be applied to other legumes on legacy labels. When in doubt, confirm the species (Cicer arietinum) or look for “chickpea/garbanzo” on the ingredient list.
Source Backing For The Names
Lexicographic and agriculture references treat “garbanzo” as a direct synonym of “chickpea,” and list common alternates such as “Bengal gram,” “chana,” and “Egyptian pea.” See trusted entries like Merriam-Webster (garbanzo), Merriam-Webster (chickpea), and this FAO document noting multiple country names for Cicer arietinum (FAO naming list). These align with culinary usage across cookbooks and labeling.
Bottom Line On Names And Swaps
The everyday shopper’s takeaway is simple: “garbanzo beans” and “chickpeas” are the same. The surrounding names—gram, Bengal gram, chana, ceci, Egyptian pea—are regional or form-based variations that point back to the same bean. If a recipe, menu, or label uses one of those terms, pick the matching form (whole, split, or flour) and cook with confidence.
Natural keyword placements in body
When a friend asks for another name for garbanzo beans at the store, the quickest reply is “chickpeas.” If they’re browsing an international aisle, tell them to scan for “chana,” “gram,” or “ceci” as well.
