I'm surprised to hear that tinned chick peas are so variable. Who wants to volunteer to do a taste test?
It's a phenomenon I observed when making a recipe that required two cans of chickpeas. We had one can of Supermarket Own Brand A in the cupboard and one can of Premium Brand B. When I tipped them out into the colander to drain, the contents of the two cans
looked very different, so I tasted them and they tasted very different too.
Not that there was anything particularly
wrong with the supermarket chickpeas, they would have done just fine in the recipe, but I definitely preferred the more expensive ones.