Mount Zero Australian Chickpeas are the premium Kabuli variety (originating in Afghanistan), which are known for being larger in size and creamier in colour and texture.

Chickpeas are gluten-free and are considered a great source of zinc, folate and protein. As with almost any legume, chickpeas are much better cooked from dry seed rather than from a can, as they have a sweeter flavour and creamier texture. With their creamy texture and nutty flavour, Kabuli chickpeas are a great companion to fetta, mint, tomatoes, lamb or spiced with Middle Eastern flavours. Dry chickpeas need to be soaked for a minimum of six hours and take around 1-2 hours to cook.