Kabuli chickpeas is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige-coloured bean with a diameter of less than a centimetre. It looks kind of like a wrinkled hazelnut. Its nutty and creamy flavour, firm texture and minimal fat make it a versatile ingredient.

Kabuli chickpeas have larger seeds with paper thin seed coats that range in colour from white to pale cream to tan. Kabuli Chickpeas is mainly cultivated in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to India.

In compare with Kabuli chickpeas, Desi chickpeas have a markedly higher fiber content and hence a very low glycemic index which may make them suitable for people with blood sugar problems.
The desi varieties of chickpeas are small, angular seeds, which may be yellow, green, light brown or even black in colour.