Raw chickpeas also contain the toxin Phasin, which belongs to the group of lectins. These protein compounds are found in many fruits and vegetables. They protect the plants from invading bugs. Raw beans have high levels of this toxin, especially raw kidney beans. Cooking breaks down phasing. Cooked chickpeas and other legumes are, therefore, safe. Like all pulses, dried chickpeas will keep for years if stored dry, away from light and in a cool place. Do not cook canned pulses or eat them after the expiration date.