All About Chickpeas
Your complete guide to chickpeas - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Chickpeas Last?
Storage times and freshness tips for chickpeas in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
canned (unopened, pantry)2-5 years past printed 'best by' or 'expiration' date (if stored properly)
Signs of Spoilage
Swollen, bulging, leaking, or deeply dented can (especially along seams), rust on the can, foul odor or gas upon opening, cloudy liquid, or unusual discoloration of the chickpeas.
How to Check
Visually inspect the can for any damage or swelling. Do not open or consume if the can is compromised. Upon opening, listen for a hiss of gas, and immediately discard if there's a strong, unpleasant odor or visible mold. Never taste test a suspicious canned product due to botulism risk.
Storage Tips
Store in a cool, dry place away from direct sunlight and extreme temperatures. Discard any cans showing signs of spoilage or damage immediately and do not consume.
dried (unopened, pantry)1-2 years (quality may degrade after this, but often safe for longer)
Signs of Spoilage
Visible mold, insect infestation (weevils, larvae, webbing), strong musty or rancid odor, excessive dust or debris not present initially.
How to Check
Visually inspect for any signs of mold, insects, or webbing. Smell for any off, sour, or musty odors. If the beans look shriveled or discolored beyond their natural state, their quality might be compromised.
Storage Tips
Store in a cool, dark, dry place in an airtight container to prevent moisture absorption and pest infestation. While safe for longer, older chickpeas may take longer to cook and have a firmer texture.
cooked (fridge)3-4 days
Signs of Spoilage
Slimy or sticky texture, sour, fermented, or 'off' odor, visible mold (white, green, black fuzzy spots), discoloration (e.g., darker or unusual patches).
How to Check
Smell for any sourness, fermentation, or other unpleasant odors. Visually inspect for mold or unusual colors. Touch for sliminess or stickiness. If in doubt, discard.
Storage Tips
Cool cooked chickpeas quickly (within 2 hours) before refrigerating. Store in a clean, airtight container. To extend freshness, ensure they are not left at room temperature for prolonged periods.
canned (opened, fridge)3-4 days
Signs of Spoilage
Slimy texture, sour or fermented smell, visible mold (white, green, black fuzzy spots), cloudy or excessively foamy liquid, discoloration of the chickpeas.
How to Check
Smell for any sour, vinegary, or 'off' odors. Visually inspect for mold, cloudiness in the liquid, or unusual discoloration. Touch (carefully) for a slimy or sticky film. If any of these signs are present, discard.
Storage Tips
Transfer any unused chickpeas and their liquid to a clean, airtight, non-metal container before refrigerating. Do not store in the opened can, as this can impart a metallic taste and potentially lead to faster spoilage.
cooked (freezer)6-8 months (for best quality, safe indefinitely)
Signs of Spoilage
Significant freezer burn (dry, discolored patches), mushy or overly soft texture after thawing, loss of flavor, or development of off-flavors.
How to Check
Visually inspect for excessive freezer burn. After thawing, check texture and taste a small amount if no other spoilage signs are present. While safe, heavily freezer-burned chickpeas will have a compromised texture and flavor.
Storage Tips
Freeze cooked chickpeas in a single layer on a baking sheet first, then transfer to freezer-safe bags or airtight containers, removing as much air as possible. Label with the date. Thaw in the refrigerator overnight or use directly in cooked dishes.