Legume Allergy Card


More information:


  • Chickpea
  • Lentil
  • Lupin
  • Peanut
  • Pea
  • Soybean (soy)


  • Lentils
  • Chickpeas
  • Green peas
  • Black-eyed peas
  • Kidney beans
  • Haricot beans (navy beans)
  • Adzuki beans
  • Butter beans (lima beans)
  • Broad beans (fava beans)
  • Fenugreek
  • Cannellini beans
  • Flageolet beans
  • Pinto beans
  • Borlotti beans
  • Mange-tout
  • Tamarind

Source: FARRP - Legumes
Anaphylaxis Campaign


  • Dahl, or dal, in Asian cooking is made up of lentils, peas or other legumes
  • Houmous, or hummus, is a thick paste made using chickpeas
  • Most commercial canned baked beans are made from haricot beans
  • Falafel is a deep-fried ball made from ground chickpeas, fava beans, or other legumes
  • The seed of the fenugreek plant is used in Indian-style spiced foods such as curries. See our separate article on fenugreek.
  • Tamarind can be an ingredient of Worcestershire sauce and BBQ sauce

Source: Anaphylaxis Campaign - Legumes

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

  • Food to food - e.g. nuts on top of a salad (even if taken off)
  • Food to object (cooking surfaces and cookware)