Both dal and chickpeas are valuable vegetarian protein sources in Indian diets, crucial for overall health. While dry chickpeas have slightly more protein, cooked dal and chickpeas offer nearly equal protein content per 100g. Chickpeas boast a more balanced amino acid profile, especially when consumed with grains, and offer higher fiber for satiety and blood sugar control. Dal is generally easier to digest and lighter for calorie-controlled diets. Ultimately, both are beneficial, with chickpeas offering slight advantages in amino acid balance and fiber, while dal excels in digestibility.