Comprehensive Quality Characterization of Chickpea Varieties for the PGI “Garbanzo de Valencia del Ventoso”: Yield, Nutritional, Techno-Functional, Volatile and Sensory Properties

Background/Objectives: Chickpea (Cicer arietinum L.) is a legume widely recognized for its nutritional importance. Nevertheless, information on the quality characteristics of chickpea varieties associated with the PGI “Garbanzo de Valencia del Ventoso” is limited. This study comprehensively characterized six chickpea varieties, including Badil, the only variety currently cultivated under the PGI, and five additional varieties (Kasín, Castúo, Tizón, Casevel, and Garbiñe) considered potential candidates for future cultivation, through the evaluation of yield, nutritional, techno-functional, volatile, and sensory attributes. Methods: The varieties were cultivated under identical field conditions and assessed for agronomic performance, nutritional composition, techno-functional properties, VOCs, and sensory quality. Results: Significant varietal differences were observed across all evaluated traits. Tizón and Kasín showed the highest grain yields (1874 and 1757 kg ha−1, respectively), whereas Casevel presented the largest seeds. Protein content ranged from 18.4% to 22.3% dry weight. All varieties displayed favorable lipid profiles, characterized by high proportions of linoleic (45.0–48.7%) and oleic acids (35.3–40.4%) and low atherogenic and thrombogenic indices. Significant differences were observed in bioactive compounds, with Kasín showing the highest antioxidant activity (3.25 g TE kg−1 dw) (p < 0.05). Twenty VOCs, mainly alcohols and aldehydes, were identified. Sensory evaluation revealed clear varietal differences, with Kasín achieved the highest overall quality score. Conclusions: The significant variability observed among the evaluated varieties highlights the potential to broaden the genetic and quality base of the PGI “Garbanzo de Valencia del Ventoso”. These findings provide valuable information for variety selection, support the preservation of locally adapted germplasm, and contribute to product quality differentiation and sustainable chickpea production.