North America Chickpea Market Outlook, 2030

Chickpeas have become a staple in the diets of health-conscious consumers in both the United States and Canada due to their rich nutritional profile, including high levels of fiber, protein, vitamins, and minerals. The increasing popularity of vegetarian, vegan, and flexitarian diets has further fueled the demand for chickpea-based products, especially in the form of flour, protein isolates, and ready-to-eat snacks. Innovation is playing a vital role in expanding the market, with advanced processing techniques like dry fractionation, enzymatic hydrolysis, and membrane filtration enhancing the functionality and taste of chickpea derivatives.

Startups and large agribusiness firms alike are investing in research and development to develop high-yield, disease-resistant chickpea varieties that are better suited for North American climates and agricultural practices. Additionally, sustainability is emerging as a major theme, as chickpeas naturally require less water and fertilizer compared to many other crops, making them an environmentally friendly option. Farmers are adopting precision agriculture tools, soil health monitoring and rotational farming techniques to improve yields while minimizing environmental impact. The North American chickpea market is governed by standards set by agencies like the U.S. Food and Drug Administration (FDA), the United States Department of Agriculture (USDA), and Health Canada. These agencies ensure food safety, labeling compliance, and, where applicable, conduct evaluations of novel chickpea traits. Regulatory frameworks also support clean-label trends, allowing manufacturers to market chickpea-based products as natural, non-GMO, and allergen-free. The market is also influenced by trade dynamics, with Canada being one of the leading global exporters of chickpeas, particularly to South Asia and the Middle East, while the U.S. balances both domestic consumption and export interests.

According to the research report "North America Chickpea Market Outlook, 2030,", the North America Chickpea market is expected to reach a market size of more than USD 1.39 Billion by 2030. Chickpeas are increasingly recognized as a “superfood” due to their high protein, fiber, and micronutrient content, making them a staple in vegetarian, vegan, and flexitarian lifestyles. This demand has been further boosted by the surge in gluten-free and allergen-free dietary requirements, where chickpea flour and protein isolates serve as excellent alternatives to traditional wheat and soy-based ingredients. Chickpea flour and protein ingredients are seeing double-digit growth, with U.S.

sales of chickpea snacks and protein-enriched foods increasing significantly since 2020. In February 2023, Global Food and Ingredients Ltd. (GFI), a Canadian plant-based farm-to-fork organization, announced the launch of its Yofiit brand’s chickpea-based high protein milk at the Sprouts Farmers Market in the United States. Chickpea farming in North America has expanded rapidly, particularly in regions like Montana, North Dakota, Idaho, and Washington in the U.S., and Saskatchewan in Canada, which offer ideal growing conditions. Farmers are increasingly choosing chickpeas due to their soil-enriching properties and low input requirements, making them a sustainable choice in crop rotations. The availability of government subsidies, crop insurance programs, and export incentives has also played a crucial role in encouraging chickpea farming across the region. The surge in food innovation, where North American companies are investing in advanced technologies to improve the taste, texture, and nutritional profile of chickpea-based products. Techniques like dry fractionation and enzymatic processing are helping to develop high-quality chickpea protein isolates and flours with minimal off-flavors, opening new applications in plant-based meat, dairy substitutes, and functional beverages.

Market Drivers

• Growing Popularity of Plant-Based and Ethnic Foods:One of the primary drivers of the North American chickpea market is the increasing consumer shift toward plant-based diets and ethnic cuisines, especially Mediterranean and Middle Eastern dishes like hummus and falafel. Chickpeas, known for their high protein, fiber, and micronutrient content, are widely recognized as a healthy, sustainable alternative to animal protein. Health-conscious consumers and flexitarians are increasingly incorporating chickpeas into their meals, boosting retail demand for canned chickpeas, chickpea flour, snacks, and ready-to-eat hummus. Major food chains and retailers are also expanding their chickpea-based product offerings, accelerating market growth in the U.S. and Canada.
• Domestic Production Expansion and Government Support:North America, particularly the United States (with states like Montana, Washington, and Idaho), has seen a notable rise in chickpea cultivation due to favorable climatic conditions and government support for pulse production. Farmers are adopting chickpeas in crop rotations to improve soil health and sustainability. Additionally, USDA programs and research funding aimed at improving legume yields, drought resistance, and pest control are strengthening domestic production capabilities. This rising self-sufficiency helps meet the increasing regional demand, reduces reliance on imports, and creates opportunities for exports to other markets.

Market Challenges

• Market Volatility and Export Dependency: Despite increased production, North America’s chickpea market is vulnerable to price volatility and fluctuating export demand. The region heavily relies on international buyers, including countries in South Asia and the Middle East, making it susceptible to trade uncertainties and global demand shifts. For instance, import restrictions or changing trade agreements can create sudden drops in demand, leading to excess inventory and falling prices for producers. Additionally, chickpeas compete with other high-value crops, meaning farmers may switch to more profitable alternatives if prices are unstable.
• Climatic Risks and Disease Pressure: Chickpea production in North America is challenged by environmental factors such as drought, hailstorms, and pests like Ascochyta blight and root rot. These risks can significantly impact yields and affect crop quality, especially as extreme weather events become more frequent with climate change. Disease outbreaks, if not properly managed, can lead to widespread crop failure. Although research institutions are working on developing more resistant varieties, current climate-related vulnerabilities still pose a major hurdle for consistent production.

Market Trends

• Rise of Functional and Clean-Label Chickpea Products: Consumers in North America are increasingly demanding clean-label, minimally processed foods, and chickpeas are a prime ingredient in this trend. Food companies are innovating with chickpea-based functional products like high-protein pasta, gluten-free baked goods, chickpea milk, and meat substitutes. Chickpea protein is also being used in meal kits, snack bars, and dairy-free yogurt alternatives. This surge in innovation is helping chickpeas penetrate a broader market beyond traditional culinary uses, catering to athletes, vegans, and individuals with dietary restrictions.
• Growth of Organic and Regenerative Agriculture Practices: As sustainability becomes a central focus, organic and regenerative agriculture practices are gaining momentum in the North American chickpea industry. Consumers are increasingly choosing products grown without synthetic pesticides or GMOs, encouraging farmers to adopt organic certification and environmentally responsible practices. Retailers and food companies are also sourcing chickpeas from regenerative farms to appeal to eco-conscious buyers. This trend is reshaping supply chains and encouraging long-term investments in sustainable farming methods.

Desi chickpeas are rapidly growing in the North American chickpea industry due to increasing demand from South Asian and Middle Eastern immigrant populations and rising exports to global markets where Desi varieties are preferred.

The rapid growth of Desi chickpeas in the North American chickpea industry can be attributed primarily to shifting demographic trends and evolving export dynamics. In recent years, there has been a significant rise in the population of South Asian and Middle Eastern communities across North America, particularly in the United States and Canada. These communities traditionally consume Desi chickpeas, known for their smaller, darker seeds and higher fiber content compared to the Kabuli variety. As a result, the demand for ethnic and traditional foods such as chana dal, besan (chickpea flour), and spicy curries using Desi chickpeas has surged in grocery stores, specialty food retailers, and restaurants throughout the region.

This cultural and culinary influence has significantly expanded the domestic market for Desi chickpeas, prompting farmers and processors to diversify beyond Kabuli types to meet the evolving consumer base. Desi chickpeas have gained momentum in North America due to the increasing global export potential, particularly to high-demand countries like India, Pakistan, Bangladesh, and parts of Africa. These regions heavily favor Desi types for both human consumption and processing industries. With trade agreements and improved international logistics, North American growers are tapping into these export opportunities, capitalizing on price competitiveness and consistent quality standards. In addition, the Desi variety is better suited for certain growing environments in North America particularly in dryland farming areas because it tends to be more drought-resistant and resilient against diseases, offering a reliable yield in varying climate conditions.

Whole dried chickpeas are leading in the North American chickpea industry due to their versatility in cooking, long shelf life, and strong demand from both ethnic households and the growing health-conscious consumer base.

Whole dried chickpeas have established themselves as the dominant form type in the North American chickpea industry because of their widespread culinary adaptability, storage benefits, and alignment with consumer health trends. One of the most important factors contributing to their leadership is their versatility in various cuisines, especially as plant-based proteins gain popularity across diverse demographic groups. Whole dried chickpeas serve as the foundational ingredient in numerous traditional dishes such as hummus, stews, curries, salads, and soups, making them highly desirable in both ethnic and mainstream American kitchens.

Their ability to absorb flavors during cooking and be transformed into multiple textures from creamy blends to crispy roasted snacks has made them a staple in foodservice and retail alike. The rising ethnic diversity in North America, particularly from South Asian, Middle Eastern, and Mediterranean communities, has significantly boosted the consumption of whole dried chickpeas, as these populations traditionally prepare meals from scratch using whole legumes. Additionally, whole dried chickpeas enjoy strong appeal among health-conscious consumers who seek natural, minimally processed foods. Packed with fiber, plant protein, complex carbohydrates, vitamins, and minerals, they are widely recognized for supporting weight management, digestive health, and heart wellness. The clean-label movement and growing trend toward whole-food nutrition have further accelerated demand for unprocessed formats like dried legumes, positioning whole dried chickpeas as a natural fit in the wellness-driven food market.

The Food & Beverage application type is leading in the North American chickpea industry due to rising consumer demand for plant-based, high-protein, and gluten-free foods, making chickpeas a key ingredient in a wide variety of mainstream and ethnic culinary products.

The dominance of the Food & Beverage application in the North American chickpea industry stems from the growing convergence of health, convenience, and culinary diversity within consumer preferences. Chickpeas have increasingly become a cornerstone ingredient in modern diets, driven by rising awareness of their nutritional benefits, including high protein content, rich dietary fiber, essential vitamins, and low glycemic index. As more North American consumers shift toward plant-based lifestyles, vegetarianism, and flexitarian diets, chickpeas are gaining traction as a natural, wholesome alternative to animal proteins and processed foods.

This trend has spurred massive innovation across the food and beverage sector, where chickpeas are now being incorporated into everything from traditional dishes like hummus and falafel to new-age health foods such as chickpea pasta, snacks, chips, cereals, protein bars, and meat alternatives. The North American market is also heavily influenced by consumer demand for gluten-free products due to rising cases of gluten intolerance and celiac disease, making chickpea flour and chickpea-based baked goods increasingly popular. In addition, the surge in multicultural populations and the broader appeal of international cuisines have expanded chickpea consumption in ethnic dishes, particularly those from South Asian, Mediterranean, and Middle Eastern traditions. Restaurants, foodservice providers, and meal kit companies are increasingly utilizing chickpeas in their offerings to meet the demand for diverse, nutrient-dense, and functional foods.

The B2B channel type is leading in the North American chickpea industry due to the strong demand from food manufacturers, processors, and foodservice sectors that rely on bulk chickpea procurement for large-scale production and distribution.

The B2B (business-to-business) channel dominates the North American chickpea industry because of its central role in supplying large volumes of chickpeas to key commercial users such as food processors, packaged food manufacturers, institutional caterers, and restaurants. These entities require chickpeas in bulk quantities for producing a wide range of food products ranging from hummus, soups, and frozen meals to snacks, gluten-free baked goods, and plant-based protein alternatives. Food processors and private-label producers across the U.S. and Canada often procure chickpeas through wholesale suppliers, agricultural cooperatives, and commodity trading companies.

These B2B relationships ensure cost-effective procurement, quality assurance, and timely delivery in bulk quantities, helping to streamline production cycles and maintain profit margins. Moreover, as consumer preferences continue shifting toward health-conscious, plant-based, and ethnic food options, the food manufacturing industry is investing heavily in chickpea-based innovations. The resulting surge in product development has increased demand for Desi and Kabuli chickpeas, as well as chickpea flour and protein concentrates ingredients that are typically sourced via B2B suppliers for efficiency and quality control. Additionally, many North American exporters of chickpeas, particularly to markets in Asia, the Middle East, and Europe, operate through B2B channels to fulfill large international orders.

The United States leads the North American chickpea industry due to its advanced agricultural infrastructure, large-scale production in optimal climatic regions, and robust export capabilities.

The United States has established a dominant position in the North American chickpea industry largely because of its combination of favorable agro-climatic conditions, cutting-edge agricultural practices, and well-developed supply chains that support both domestic consumption and international trade. Chickpea cultivation in the U.S. is primarily centered in the Pacific Northwest, especially in states like Washington, Idaho, and Montana, which offer ideal growing environments characterized by semi-arid climates, rich soils, and moderate rainfall. These natural conditions allow farmers to achieve high yields and consistent quality, both of which are crucial for maintaining competitiveness in global markets. Additionally, the U.S.

has heavily invested in agricultural research and development, enabling the use of improved chickpea varieties that are disease-resistant and drought-tolerant. Precision farming technologies, mechanized harvesting, and modern irrigation techniques further enhance efficiency, reduce labor costs, and maintain crop consistency across large acreages. The country’s robust infrastructure including grain handling systems, storage facilities, and efficient transportation networks ensures that chickpeas can be moved from farms to processing centers and export terminals with minimal delays. This logistical advantage supports a well-coordinated value chain and enables the U.S. to serve not only the domestic market but also international buyers in regions like South Asia, the Middle East, and Europe. The U.S. chickpea industry is also backed by supportive government policies and trade agreements, which have opened access to foreign markets and mitigated the impacts of trade barriers.