When Are Canned Chickpeas Unsafe to Eat?
In general, canned chickpeas are safe. But if the metal cans rust, they can form tiny holes in the can, allowing bacteria to enter. Rust — also known as oxidized iron — can also seep into the chickpeas, which is unsafe to eat. Exposing the cans to light and high temperatures can also affect the quality and nutritional content of the chickpeas.
Canned chickpeas can last for years on the shelf as long as the can itself is in good condition (i.e., no rust, dents, or swelling), according to the United States Department of Agriculture (USDA). Just keep in mind that after a while, they might have less flavor.
One of the biggest risks of eating damaged canned chickpeas is botulism. It isn’t a concern for most people; it’s a very rare but serious illness caused by bacteria that attack the nervous system. Most canned foods at the grocery store don’t carry this risk, but those canned at home pose the greatest risk, according to the Centers for Disease Control and Prevention (CDC).
The bacteria that cause botulism, Clostridium botulinum, tend to grow in low-oxygen, low-acid conditions. Because chickpeas are a low-acid food, pressure canning is the only approved method to prevent botulism, according to the CDC.
