Chickpea Market Overview, 2025-30

Chickpeas, known for their rich nutritional content high in protein, fiber, vitamins, and minerals are gaining widespread acceptance among health-conscious consumers, vegans, vegetarians, and individuals with dietary restrictions. The market is being fueled by the versatile applications of chickpeas in both traditional dishes such as hummus, falafel, and curries, and in innovative product categories like chickpea pasta, snacks, flour, and plant-based dairy and meat alternatives. Additionally, the chickpea protein market is expanding as a key component in the growing functional food and dietary supplement industries.

On the supply side, countries like India, Australia, Turkey, and Canada are leading producers, supported by favorable agro-climatic conditions and government incentives for pulse cultivation. A notable example is Barilla, the world's leading pasta producer, who in March 2023, unveiled 'Orzo', a new addition to its chickpea pasta line. Crafted from a single ingredient without additives like xanthan gum, this short-cut pasta boasts 19g of plant-based protein per 3.5oz serving and proudly carries a gluten-free certification. Technological advancements in agriculture, including precision farming, drought-resistant seed varieties, and sustainable irrigation methods, are enhancing yield and reducing environmental impact. Innovations in breeding, particularly through molecular and genomic techniques, are also producing high-yield, pest-resistant, and climate-resilient chickpea strains, essential in the face of global climate change. Countries exporting chickpeas must adhere to policies under the Codex Alimentarius and comply with certifications such as HACCP, ISO 22000, and GLOBALG.A.P., covering areas like pesticide residue limits, aflatoxin levels, and traceability. In regions like the European Union, additional regulatory scrutiny applies, especially regarding genetically modified organisms (GMOs), food labeling, and environmental compliance.

According to the research report, "Global Chickpea Market Overview, 2030,", the Global Chickpea market was valued at more than USD 8.26 Billion in 2024, with the CAGR of 4.29% from 2025-2030. Chickpeas, being an excellent source of plant-based protein, dietary fiber, and essential nutrients like iron, folate, and magnesium, have become a go-to choice for vegans, vegetarians, and flexitarians. The growing demand for meat and dairy alternatives is pushing food manufacturers to use chickpea-derived ingredients such as chickpea flour, protein isolate, and starch in innovative products like plant-based milk, yogurt, cheese, protein bars, and meat analogs.

For instance, chickpea-based dairy alternatives are gaining traction as allergen-free options compared to soy or almond. In January 2022, NuCicer, a start-up focusing on reinventing chickpeas at the crop level, revealed that it had successfully created a new strain of chickpeas with 75% more protein than regular varieties of the same. The new strain is non-GMO and costs less than most of the other plant proteins available in the market at the moment. From an agricultural perspective, chickpeas are gaining popularity among farmers due to their drought-resistant characteristics and ability to fix nitrogen in the soil, which improves soil fertility and reduces the need for chemical fertilizers. In a world facing increasing water scarcity and climate change, crops like chickpeas that require less water and support regenerative farming are highly valuable. Furthermore, the rising focus on clean-label products among individuals is propelling the market growth. Besides this, companies are launching innovative chickpea products that are incorporated with other healthier ingredients. For instance, ChickP, Ltd. unveiled new prototypes with its 90% chickpea protein isolate on November 13, 2023, targeting consumers seeking active nutrition. The company displayed product concepts for granola that are supplemented with protein such as energy bars and enhanced cereals. The samples have around 30% chickpea isolate and nuts, seeds, oats, and green buckwheat.

Market Drivers

• Rising Demand for Plant-Based Proteins:The growing shift toward plant-based diets across the globe is significantly driving the demand for chickpeas. As a nutrient-rich legume high in protein, fiber, and essential minerals, chickpeas are being increasingly incorporated into vegetarian and vegan diets as a substitute for animal-based proteins. The trend is particularly prominent in North America, Europe, and parts of Asia, where consumer awareness about health, sustainability, and ethical food choices is accelerating. Food processors are also using chickpeas in various innovative forms such as hummus, chickpea pasta, flour, snacks, and plant-based meat substitutes. This is pushing the market forward, supported by retail expansion and greater availability of packaged chickpea products in both developed and emerging economies.
• Expansion of Cultivation and Government Support:Government support for legume farming in countries such as India, Ethiopia, and Australia is contributing to the steady growth of chickpea production and availability. Agricultural policies promoting pulses due to their soil-enriching qualities and role in sustainable agriculture have led to increased cultivation. Moreover, improvements in chickpea seed varieties and farming techniques are helping enhance yields and resilience to climate change. The United Nations' push to recognize pulses as a vital part of food security is further reinforcing the global chickpea supply chain. Combined with growing export potential, especially in countries like Canada and Turkey, this production-side development is acting as a strong driver.

Market Challenges

• Climate Change and Agricultural Vulnerabilities:Chickpea crops are highly sensitive to changing weather patterns, including irregular rainfall, temperature extremes, and soil degradation. Climate change continues to pose a serious threat to chickpea production in regions dependent on rainfed agriculture, such as South Asia and Sub-Saharan Africa. Droughts, unseasonal rains, and heatwaves can drastically reduce yields and quality, leading to supply shortages and price volatility. In turn, this affects the stability of both domestic and export markets, particularly for countries that are heavily reliant on chickpea farming as an economic activity.
• Trade Barriers and Price Fluctuations: The chickpea market is often subject to price instability driven by trade restrictions, tariffs, and geopolitical tensions among key producing and consuming countries. For instance, sudden import duties or export bans can disrupt supply chains and cause price spikes or gluts in certain markets. Additionally, chickpea prices are influenced by competition from other pulses, shifts in global demand, and logistics issues. For import-dependent countries, such barriers increase procurement costs, while producers in exporting nations face revenue losses during periods of trade disruptions.

Market Trends

• Innovation in Chickpea-Based Products: Product diversification is a notable trend in the chickpea market, where manufacturers are innovating beyond traditional uses. Chickpeas are now featured in gluten-free bakery items, dairy alternatives like chickpea milk, protein-rich snacks, and functional foods targeted toward fitness and health-conscious consumers. The surge in R&D and food technology investments is leading to the development of chickpea-derived protein isolates and flours used in everything from energy bars to meal replacements. This trend is broadening consumer appeal and expanding chickpea applications across multiple food sectors.
• Organic and Sustainable Sourcing Movement: The global movement toward organic food consumption and sustainable agriculture is shaping the chickpea market as consumers increasingly seek clean-label and responsibly sourced ingredients. Organic chickpeas are gaining traction in developed markets such as the U.S., Canada, and Western Europe due to rising awareness of pesticide-free and eco-friendly farming practices. This trend is further bolstered by food certifications, transparent supply chains, and digital platforms that allow consumers to trace product origins. Sustainable chickpea farming also aligns with UN SDGs, encouraging global efforts to reduce the environmental footprint of agriculture.

Kabuli chickpeas are growing fastest in the global chickpea industry due to their high demand in international markets for their large size, appealing appearance, and versatile use in premium food products.

Kabuli chickpeas are witnessing the fastest growth in the global chickpea industry largely because of their premium quality characteristics and increasing popularity in high-value consumer markets such as North America, Europe, and the Middle East. Unlike desi chickpeas, Kabuli varieties are larger, cream-colored, and smoother in texture, making them visually more appealing and better suited for a wide range of culinary uses, including ready-to-eat meals, salads, Mediterranean dishes, and snack products. Their attractive size and appearance enhance their marketability, especially in health-conscious and gourmet food segments where presentation and texture matter.

Moreover, Kabuli chickpeas are a key ingredient in popular global foods such as hummus and falafel dishes that have seen a surge in international popularity due to the rise of plant-based diets and the increasing demand for protein-rich, fiber-filled alternatives to meat. Consumers in urban and developed regions are particularly drawn to Kabuli chickpeas for their nutritional benefits and culinary versatility. In addition to consumer demand, several producing countries such as Canada, Mexico, Australia, and Turkey have made substantial investments in expanding the cultivation of Kabuli chickpeas, adopting high-yielding varieties and modern farming practices to meet the quality standards of export markets. These efforts have improved supply consistency and quality, encouraging food manufacturers and retailers to include Kabuli chickpeas in processed foods, meal kits, and health foods. Furthermore, global trade patterns favor Kabuli chickpeas due to their longer shelf life and higher export value, making them attractive for international trade.

Chickpea flour (besan) is growing fastest in the global chickpea industry due to its increasing use as a gluten-free, protein-rich, and versatile ingredient in both traditional cuisines and modern health-focused food products.

The demand for chickpea flour, commonly known as besan, is surging rapidly in the global chickpea industry, driven by its expanding role in health-conscious and specialty diets as well as its deep-rooted presence in traditional culinary practices across diverse cultures. One of the primary reasons for its growth is its naturally gluten-free composition, which makes it an excellent substitute for wheat flour in gluten-sensitive and celiac diets a segment that is growing steadily worldwide. As consumers become more aware of food intolerances and seek out clean-label, plant-based ingredients, chickpea flour stands out as a nutritious and functional alternative.

It is rich in plant-based protein, fiber, iron, and several vitamins, making it ideal for fortifying snacks, baked goods, and processed food products. Furthermore, chickpea flour’s dense nutritional profile and low glycemic index appeal strongly to diabetic and weight-conscious consumers, helping it gain popularity in the health and wellness food market. In addition to its health appeal, chickpea flour has seen rapid adoption in vegan and vegetarian diets as it can serve as a binder, thickener, or egg substitute in recipes, increasing its usage in products like pancakes, fritters, sauces, and desserts. Traditional consumption remains strong, particularly in South Asian, Middle Eastern, and North African countries where besan is a staple used in various dishes ranging from pakoras and chillas to sweets like ladoos and halwa. The global diaspora and growing interest in ethnic cuisines have helped spread its popularity into Western markets. Moreover, food companies and startups are innovating with chickpea flour in gluten-free baking mixes, pasta, snacks, and even high-protein chips and cereals, increasing its application in packaged and convenience food sectors.

The Food & Beverage application is growing fastest in the global chickpea industry due to increasing consumer demand for plant-based, protein-rich, and clean-label ingredients in mainstream and specialty diets.

The rapid growth of the Food & Beverage application segment in the global chickpea industry is primarily driven by shifting consumer preferences toward healthier, sustainable, and plant-based diets. Chickpeas, being naturally rich in protein, fiber, vitamins, and minerals, have emerged as an ideal ingredient to meet the rising demand for nutrient-dense, clean-label food products. This trend is particularly prominent in health-conscious markets such as North America and Europe, where consumers are seeking alternatives to meat, dairy, and gluten-containing grains.

The surge in veganism, vegetarianism, and flexitarian diets has positioned chickpeas as a versatile ingredient in an expanding array of food products, including ready-to-eat meals, plant-based snacks, meat substitutes, protein bars, and even dairy-free products such as chickpea milk and yogurt. Additionally, chickpeas are used extensively in traditional cuisines like hummus, falafel, and curries across the Middle East, Mediterranean, and South Asian regions, which continue to influence global culinary preferences. The global popularity of these dishes, along with increasing exposure to ethnic foods, is driving further adoption of chickpea-based ingredients in international food formulations. The versatility of chickpeas in different processed forms including whole, split, roasted, sprouted, and as flour allows food and beverage manufacturers to incorporate them into a wide range of products while meeting various dietary needs like gluten-free, diabetic-friendly, high-protein, or low-GI foods. Moreover, the rising consumer focus on sustainability and environmental impact of food production is benefiting chickpeas, as they are low in water use and support soil health through nitrogen fixation, making them a climate-resilient crop. These environmental benefits align with the values of eco-conscious brands and consumers, encouraging broader use of chickpeas in eco-labeled foods and beverages.

The B2C channel is growing fastest in the global chickpea industry due to the rising consumer shift toward healthy, plant-based eating and the increasing availability of packaged chickpea products through retail and online platforms.

The Business-to-Consumer (B2C) channel is witnessing the fastest growth in the global chickpea industry as consumers around the world increasingly embrace health-conscious lifestyles and seek convenient access to nutritious, plant-based foods. Chickpeas, known for their high protein, fiber, and micronutrient content, have become a staple in modern diets focused on wellness, weight management, and sustainability. As more people adopt vegan, vegetarian, and flexitarian eating habits, chickpeas have moved from bulk purchase commodities to featured ingredients in a wide variety of branded, ready-to-cook or ready-to-eat consumer products.

This includes packaged boiled chickpeas, roasted snacks, hummus, chickpea-based pastas, flours, and protein bars all designed for individual consumption and daily use. The growing demand for such products has encouraged manufacturers to strengthen their B2C strategies by launching attractive packaging, expanding product ranges, and entering supermarkets, health food stores, and online retail platforms. E-commerce and direct-to-consumer (DTC) channels, in particular, have become instrumental in this growth, especially post-pandemic, as more consumers turned to online grocery shopping for convenience and wider product variety. Digital marketing and influencer-driven promotions have also played a role in creating awareness around the nutritional benefits of chickpeas and introducing innovative formats that cater to modern taste preferences and dietary needs. Furthermore, B2C channels offer companies direct feedback loops and stronger brand visibility, enabling faster adaptation to consumer trends such as organic labeling, allergen-free claims, and sustainability certifications.

The Middle East and Africa (MEA) region is experiencing growth in the global chickpea industry primarily due to rising demand for plant-based protein in traditional and modern diets, supported by favorable climatic conditions and expanding domestic production capabilities.

The growth of the chickpea industry in the Middle East and Africa (MEA) is being propelled by a combination of evolving dietary patterns, agro-climatic suitability, and increasing government and private sector support for local agriculture. Chickpeas are a staple in many regional dishes such as hummus, falafel, and stews, and their popularity has only expanded with the global trend towards vegetarian and vegan diets. This fusion of traditional consumption and modern nutritional awareness has created a consistent and growing demand for chickpeas. Additionally, many countries in the MEA region, including Ethiopia, Sudan, Morocco, and parts of North Africa, have suitable agro-climatic zones ideal for chickpea cultivation.

Ethiopia, for instance, is one of Africa’s top chickpea producers and exporters, benefiting from initiatives aimed at improving seed quality, irrigation infrastructure, and farmer training. In several MEA countries, chickpeas serve not only as a critical source of nutrition but also as a strategic crop for rural income generation and export potential. Governments and NGOs are investing in agricultural extension programs, modern farming techniques, and supply chain enhancements to boost both the quantity and quality of chickpea yields. Moreover, the proximity of MEA to major chickpea-consuming and importing regions such as Europe and South Asia provides a logistical advantage in international trade. Another growth factor is the increasing awareness of chickpeas’ health benefits being rich in fiber, protein, vitamins, and minerals which is boosting their use in packaged food, snacks, and gluten-free and diabetic-friendly products across urban MEA markets.

• November 2024: ChickP Protein Ltd won the top prize for its high-protein chickpea snack, ChickP Puffs, during a project meeting in Lleida, Spain. This snack contains 20% protein and was evaluated by 140 tasters as part of an EU initiative.
• February 2024: InnovoPro launched barista-grade chickpea protein to expand its plant-based protein ingredient segment, which is anticipated to boost the food and beverage industry.
• September 2023: Symrise introduced chickpea and aquafaba ingredients, designed for diverse plant-based applications. Free from EU allergens, these ingredients are also gluten-free and non-GMO. Their subtle taste and color make them versatile for a variety of recipes.
• April 2023: Israeli food tech startup Meat. The End (MTE) announced the debut of the world’s first texturized plant-based burger made solely of chickpea protein. MTE uses 100% chickpea protein concentrate in powder or granular form, which is undergoing an advanced extrusion process to transform the texture of plants into the texture of meat.
• February 2023: Global Food and Ingredients Ltd. announced its national retail launch into sprouts farmers market in the United States for the company's Yofiit brand. Sprouts is one of the largest and fastest growing specialty retailers of fresh, natural, and organic food in the United States, with roughly 380 stores across 23 states. The initial launch offers users two flavors of Yofiit's high protein and tasty chickpea-based milk like original and vanilla cinnamon.