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Organic Chickpea crispbread
Organic Chickpea crispbread by amisa provides 348 kcal per 100 g, with 1.7 g of sugars and 11.6 g of protein. That is 57% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 3 (processed food). It is listed in the Extruded crispbreads category and comes in a 100 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 348 kcal | 372 −7% |
| Total fat | 1.5 g | 3 −51% |
| Saturated fat | 0.3 g | 0.7 −58% |
| Carbohydrates | 67 g | 73.5 −9% |
| Total sugars | 1.7 g | 4 −57% |
| Added sugars | 0 g | 1.9 −100% |
| Dietary fiber | 7.2 g | 5.2 +37% |
| Protein | 11.6 g | 10.3 +13% |
| Salt | 0.5 g | 0.9 −42% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 439 Extruded crispbreads products on Foodmetria.
Compared with other extruded crispbreads
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
White Rice Flour*. Chickpea Flour* (15%), Yellow Pea Flour*, Sea Salt. * = Certified Organic Ingredients
Product details
- Quantity
- 100 g
- Labels & certifications
- No gluten
- Sold in
- United Kingdom
- Barcode
- 5032722317000
Prices reported by shoppers
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Frequently asked questions
How many calories are in Organic Chickpea crispbread?
Organic Chickpea crispbread contains 348 kcal per 100 g.
How much sugar is in Organic Chickpea crispbread?
Organic Chickpea crispbread has 1.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Organic Chickpea crispbread healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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