The general rule of thumb is that one cup of dried chickpeas will yield about two and a half cups of cooked chickpeas. Therefore, you would need about 100 g of dried chickpeas for every 400 g can of chickpeas you want to replace (since the weight in a can is approximately). If you don't have dried beans, you can substitute canned beans. For every pound of dried beans required.
A pound of chickpeas more than tripled in weight and had a more significant increase in volume (from just under 3 cups dry to 7 cups once cooked). But for those of us who do want to use dried beans, what do we do when a recipe calls for preservation (or, in less frequent cases, vice versa)? Are there any general rules that apply to all types of beans? More than anything else, that means that I prefer dried beans to canned beans, and I'm willing to take the time to soak and cook them for just about any recipe. Conversely, if a recipe calls for 1 cup of dried beans, you'll need to buy two 15-ounce cans to have the more than 2 cups of cooked beans that the recipe will eventually produce. In practice, this means that if a recipe calls for cooked beans and you want to use them dry, you should use half the amount specified.
To calculate that ratio, I started by taking six different varieties of dried beans, cannellini beans, red beans, pinto beans, black beans, chickpeas and black-eyed peas and measured their volumes and weights before and after cooking them. Many recipes specify whether to use canned or dried beans, but they often omit these important tips that will improve the flavor and texture of the beans.