Chickpeas (cooked)
Cooked chickpeas weigh 164g per cup — about the same as a 15oz (425g) can drained, which yields 1½ cups. The cooking liquid (aquafaba) whips like egg whites — save it for vegan meringues and mayo. For hummus, simmer canned chickpeas in fresh water with ½ teaspoon baking soda for 10 minutes to soften the skins for smoother texture. Dried chickpeas: 1 cup dried yields 3 cups cooked, requiring overnight soak + 1-2 hour simmer.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.