Both chickpeas and mung beans are considered healthful ingredients. However, mung beans are higher in protein and carbohydrates while chickpeas are higher in fat. The macronutrient ratio (protein: carbohydrate: fat) of each is: 21:65:14 for chickpeas and 27:70:3 for mung beans. Mung beans are more similar to eggs in a couple of important ways, making them an ideal egg replacer. They have many of the same amino acids as eggs, they are a natural emulsifier and their protein behaves in an egg-like way in recipes.