Leblebi (Tswana: leblebi; Mesopotamian Arabic: لبلبي, romanized: leblebi; Arabic: قضامة, romanized: Qdameh, Qudamah; Persian: نخودچی , لبلبی, romanized: Nokhodchi , Leblebi; Sicilian: Càlia; Greek: στραγάλι;[3] Armenian: լեբլեբու[4]Bulgarian: леблебия)[citation needed] is a snack made from roasted chickpeas, common and popular in Iran, Afghanistan , Tajikestan , Palestine, Jordan, Syria, Lebanon, Iraq, Greece, Turkey and Bulgaria and sometimes seasoned with salt, hot spices, dried cloves, or candy coated.

In Tunisia, the term refers to a very popular chickpea-based breakfast soup which also includes egg and stale bread.

Chickpeas used for leblebi are selected for shape, size, color, and harvesting time, and vary by cultivar.

Generally, large-seeded (8–9 mm in diameter and 30–50 g of 100 kernel weight [clarification needed]), lighter-colored, round, and smooth surfaced Kabuli chickpeas are preferred; a thick seed coat and hull, easy to remove from the kernel is requisite.

In Iran, there have been many varieties And many names of leblebi since Historic times, but today they are simply called "Nokhodch" .