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Skinless Greek Chickpeas – Traditional Peeled Chickpeas for Hummus & Soups (500g)

Skinless Greek Chickpeas – Traditional Peeled Chickpeas for Hummus & Soups (500g)
Regular price €5,25 EUR
Regular price Sale price €5,25 EUR
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100 in stock

  • 🛡️ GUARANTEED INTACT ARRIVAL We wrap every jar in reinforced, shock-proof packaging to ensure it withstands the journey from Greece. 🚚 Tracked Shipping: Fully monitorable delivery at a smart price. 🤝 Money Back Guarantee: Receive it intact or get a full refund. Order with confidence.
  • CreteVegan

Product Description

These Skinless Greek Chickpeas are a staple of traditional Greek cuisine, carefully peeled to ensure faster cooking and maximum digestibility. Thanks to the absence of the skin, they do not require soaking and cook evenly, making them ideal for quick, wholesome Mediterranean recipes.

 

Naturally rich in plant-based protein and fibre, they are perfect for preparing smooth hummus, comforting soups, or as a nutritious side dish to main courses. Their delicate texture and balanced flavour make them one of the most versatile legumes in the Mediterranean diet.

 

A smart choice for anyone looking for authentic Greek ingredients, clean labels, and everyday cooking efficiency—because good food shouldn’t waste your time.

 

Perfect for:

  • Creamy Greek-style hummus
  • Traditional chickpea soup
  • Mediterranean salads
  • Healthy side dishes

Nutritional Components

Nutritional Values (per 100g)

  • Energy: 1455 kJ / 346 kcal
  • Fat: 6.6 g
  • of which saturates: 0.8 g
  • Carbohydrates: 42 g
  • of which sugars: 3.3 g
  • Fibre: 17 g
  • Protein: 21 g
  • Salt: 0.01 g
  • Iron: 4.09 mg

Servings per pack: approx. 6 servings

Ingredients: Chickpeas (100%)

Useful Information

Origin: Greece

Packaging: 500g sealed pack

Dietary profile: Naturally vegan, high in fibre & protein

Preparation:

  • No soaking required
  • Rinse thoroughly
  • Boil until tender
  • Add salt at the end of cooking

Storage: Store in a cool, dry place away from heat and direct sunlight.

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