Green Chickpea Seeds – Garbanzo / Chana for Garden Planting

From Garden Row to Homegrown Chickpea Harvest

Green chickpea seeds (Cicer arietinum), also called garbanzo beans or chana, grow into bushy annual plants with small pods. Give them a sunny garden bed and a suitable growing season to enjoy raising your own crop from seed.

Watch the pods fill, then gather green-stage chickpeas for a thoroughly cooked curry or let pods mature for a dry harvest. This listing is for seeds to plant, not fresh chickpeas or ready-to-eat food.

Available Packet Sizes

• 25 seeds
• 100 seeds
• 1 oz pack
• 1/4 lb pack (4 oz)
• 1 lb pack

Select your preferred size when ordering. Weight-based packs are sold by weight; the number of seeds varies with seed size.

Plant Highlights

• Botanical name: Cicer arietinum
• Common names: Chickpea, garbanzo bean, chana
• Life cycle: Annual
• Habit: Bushy, upright plants
• Light: Full sun
• Soil: Well-drained soil; avoid standing water

“Green chickpea” may refer to a green-seeded type or chickpeas harvested while immature. A specific cultivar and mature seed color have not been established for this listing.

When and How to Sow

Choose a planting window that provides enough time for growth before severe cold or persistent wet weather. In many temperate gardens, sow in early spring around the local last-frost period. Adjust timing to local conditions and avoid cold, saturated soil.

• Direct sow in a prepared, weed-free bed.
• Plant approximately 1–2 inches deep.
• Space seeds approximately 3–6 inches apart, leaving room between rows for access and airflow.
• Water gently after planting and maintain moderate moisture during establishment without waterlogging.
• If starting indoors, use deep individual pots and transplant with minimal root disturbance.

Germination and harvest timing vary with temperature, weather, and growing conditions.

Growing Care

Control weeds while plants are young and allow space for branching. Water at soil level as needed rather than keeping foliage wet. Avoid excessive irrigation, particularly as pods approach maturity for a dry harvest.

Harvest and Storage

Green-stage harvest: Pick filled pods while they are still green, shell the chickpeas, and cook thoroughly before eating.

Dry harvest: Allow pods to mature and dry as plants turn brown. If rain threatens, finish drying harvested pods in a sheltered, well-ventilated area. Shell and dry the chickpeas completely before storage.

Keep fully dried harvested chickpeas in a sealed container in a cool, dry place. Refrigerate fresh harvested chickpeas promptly and use soon after picking.

Important Seed-Use Information

Sold for planting. Do not eat planting seed or assume it is suitable for raw sprout production. Use seed specifically labeled for food sprouting for that purpose. Cook garden-harvested chickpeas thoroughly before eating; do not consume raw or undercooked chickpeas or the entire plant.