Chickpea Market Outlook, 2030

Chickpeas are prized for their high protein, fiber, and iron content, as well as being gluten-free and non-GMO, making them an attractive ingredient for health-focused consumers. Key market features include the dominance of whole dried chickpeas, particularly Kabuli and Desi types, which are used widely in traditional cooking, snacks, and ready-to-eat meals. Companies are also innovating through chickpea-based protein isolates and concentrates for use in meat alternatives, protein bars, and beverages. Technological advancements such as precision agriculture, improved irrigation, and mechanized sorting and milling are helping producers improve quality, yield, and traceability.

In addition, food scientists are developing high-yield, drought-resistant chickpea varieties to overcome climate challenges and expand cultivation into non-traditional regions. Regulatory frameworks also play a crucial role in shaping the chickpea industry, with a growing emphasis on food safety standards, sustainable farming certifications (such as organic or non-GMO), and compliance with international trade norms. For example, exporters must adhere to pesticide residue limits and traceability protocols to access lucrative markets in the EU or North America. 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.

According to the research report “Global Chickpea Market Outlook, 2030”, the global Chickpea market is projected to reach market size of USD 10.57 Billion by 2030 increasing from USD 8.26 Billion in 2024, growing with 4.29% CAGR by 2025-30. Innovations in food processing and technology have led to the development of chickpea-based protein isolates, which are used in sports nutrition and alternative proteins, further broadening the consumer base. For example, companies like ChickP and InnovoPro have developed chickpea protein ingredients with over 90% purity, offering enhanced functionality in food manufacturing.

Simultaneously, global culinary trends have also popularized chickpea-based dishes such as hummus, falafel, and chickpea curry across various cultures, further driving consumption. On February 20, 2024, for example, InnovoPro developed new barista chickpea protein clean label goods. It also aids in eliminating buffers and emulsifiers and contains up to seven components. The product line will also expand in order to meet the market's demand for clean label products. This is a natural evolution and underscores company’s commitment to staying ahead in the market. Moreover, increasing preferences for plant-based and gluten-free snacks are supporting the market growth. Companies are incorporating chickpeas to a greater variety of food items to cater to unique consumer needs. For instance, PepsiCo's Walkers brand declared a new line of chickpea-based products under its well-known Wotsits and Monster Munch brands in the UK on July 1, 2024. These products are categorized as not having a lot of fat, salt, or sugar (non-HFSS). Moreover, the growing demand for organic and sustainably produced food is encouraging producers to follow environmentally friendly practices such as crop rotation, rain-fed irrigation, and low chemical input methods, aligning with global sustainability goals. In April 2023, Meat. The End (MTE), a food technology start-up based in Israel, announced the debut of its first texturized plant-based burger made exclusively from chickpea protein and mimics the taste and feel of real meat. The company has been pioneering meat alternatives since 2020 and is now offering 100% chickpea protein products along with other plant-based protein offerings.

Market Drivers

• Rising Demand for Plant-Based Proteins: One of the most significant drivers of the global chickpea market is the growing popularity of plant-based proteins. As consumers become increasingly health-conscious and environmentally aware, there is a notable shift toward vegetarian and vegan diets. Chickpeas, being a rich source of protein, fiber, and essential nutrients, have emerged as a preferred alternative to animal-based protein sources. This trend is further amplified by the booming plant-based food industry, which incorporates chickpeas in products such as hummus, falafel, plant-based snacks, and even dairy substitutes like chickpea milk. The rise in fitness trends and protein-rich diets is propelling demand across developed and emerging markets alike.
• Expansion of Ethnic Cuisine and Globalization of Food Habits: The globalization of food preferences and the increasing popularity of Mediterranean, Middle Eastern, and South Asian cuisines have significantly influenced the demand for chickpeas. Dishes such as hummus, chana masala, and falafel have become mainstream in Western countries, driving imports and cultivation. Restaurants, food manufacturers, and home chefs are increasingly experimenting with international flavors, with chickpeas being a versatile and essential ingredient. This culinary diversification has expanded the chickpea market beyond its traditional consumer base, fostering consistent demand in regions previously unfamiliar with the legume.

Market Challenges

• Climate Variability and Crop Yield Issues:One of the most pressing challenges facing the chickpea market is its vulnerability to climate fluctuations and unfavorable weather conditions. Chickpeas are typically grown in semi-arid regions and are highly sensitive to changes in rainfall patterns and temperature. Droughts, floods, and unseasonal weather events can drastically reduce yields and disrupt supply chains. Moreover, chickpeas require specific growing conditions, limiting the regions where they can be cultivated effectively. These uncertainties contribute to price volatility and can discourage farmers from planting chickpeas over more resilient crops.
• Trade Restrictions and Quality Standards: Another major obstacle in the global chickpea market is the presence of stringent import/export regulations and quality compliance issues. Countries have varied phytosanitary standards, residue limits, and food safety certifications that exporters must comply with. This creates trade barriers, especially for developing countries where infrastructure for quality testing and certification may be lacking. Additionally, sudden changes in tariffs or export bans (such as those imposed by key producers like India or Australia) can create supply shocks and disrupt market stability, affecting global pricing and availability.

Market Trends

• Surge in Processed and Ready-to-Eat Chickpea Products: The demand for convenience foods is reshaping the chickpea market, with significant growth in processed chickpea products. From canned chickpeas and roasted snacks to chickpea pasta and flour used in gluten-free baking, consumers are increasingly gravitating toward ready-to-use formats. The rise of functional foods and health-oriented packaged products has spurred innovation in chickpea processing and packaging. This trend caters not only to urban, time-pressed consumers but also expands the market potential through retail, e-commerce, and health food outlets.
• Adoption of Sustainable and Organic Farming Practices: Sustainability is becoming a central focus in the chickpea supply chain. Consumers and manufacturers are showing a growing preference for organically produced chickpeas, free from synthetic pesticides and GMOs. As a legume, chickpeas naturally enrich soil by fixing nitrogen, making them an environmentally friendly crop. Governments and NGOs are promoting chickpea cultivation as part of regenerative agriculture initiatives, especially in arid regions. The rise in organic certification and traceability efforts is contributing to premium pricing and increased market segmentation for organic chickpeas.

Kabuli chickpeas are leading in the global chickpea industry due to their high demand in international markets, driven by their appealing appearance, superior taste, and versatility in a wide range of culinary applications.

Kabuli chickpeas have emerged as the dominant variety in the global chickpea industry primarily because of their aesthetic appeal, larger size, and versatility in international cuisines. Unlike the smaller, darker, and rougher-textured Desi chickpeas, Kabuli chickpeas are known for their cream-colored, smooth coat and relatively larger grain size, which make them visually attractive and ideal for premium markets. These features have made Kabuli the preferred choice in many developed countries across North America, Europe, and the Middle East, where consumers prioritize appearance, texture, and ease of cooking.

Their mild, nutty flavor and smooth texture when cooked allow them to be easily adapted into a wide variety of dishes including hummus, salads, soups, pasta, and grain bowls, which are increasingly popular in health-conscious and plant-based diets. With the growing global emphasis on clean eating, vegetarianism, and plant-based protein, Kabuli chickpeas are well-positioned as a nutritionally dense, protein-rich legume with culinary flexibility. The surge in Mediterranean and Middle Eastern cuisines worldwide, especially hummus and falafel, has further fueled demand for Kabuli chickpeas. In these recipes, the creamy consistency and mild taste of Kabuli make them far more suitable than other chickpea varieties. Consequently, food manufacturers, restaurants, and home cooks alike prefer Kabuli chickpeas, spurring consistent international demand. Their use is not limited to traditional meals; Kabuli chickpeas are also gaining popularity in new-age food products such as chickpea flour (for gluten-free baking), roasted snacks, and protein-enriched packaged foods. This adaptability gives them a significant edge in both retail and foodservice sectors.

Whole dried chickpeas are leading in the global chickpea industry due to their extended shelf life, cost-effectiveness, and broad applicability in both traditional and modern culinary practices worldwide.

Whole dried chickpeas dominate the global chickpea market primarily because of their long shelf life, affordability, and widespread utility across various cuisines and food processing applications. As an unprocessed, natural form of chickpeas, the whole dried type provides maximum storage convenience and retains its nutritional integrity for extended periods, making it an ideal option for both households and commercial users, especially in regions where access to fresh produce is limited or expensive.

Unlike canned or processed chickpeas that require cold chain logistics and have shorter shelf lives, dried chickpeas can be stored at room temperature for months or even years without significant degradation in quality, thereby reducing storage costs and food waste. This makes them particularly attractive in developing regions and rural markets where refrigeration infrastructure is limited. Consumers in many parts of the world especially in South Asia, the Middle East, and Africa prefer dried chickpeas because they can be soaked and prepared to desired textures, allowing them to be tailored for specific recipes. Whether used in stews, curries, salads, hummus, or ground into flour, whole dried chickpeas provide an adaptable ingredient with a wide range of culinary uses. Their presence in traditional dishes such as Indian chana masala, Egyptian falafel, Turkish stews, and Mediterranean salads underscores their indispensability in both cultural and contemporary diets. As global cuisine becomes increasingly diverse and health-focused, whole dried chickpeas continue to enjoy strong demand from consumers and foodservice operators seeking clean-label, plant-based ingredients.

The Food & Beverage application segment is leading in the global chickpea industry due to the growing incorporation of chickpeas into diverse culinary products and health-focused diets, driven by rising demand for plant-based, high-protein, and gluten-free food options.

The Food & Beverage application form type dominates the global chickpea industry because chickpeas have become a cornerstone ingredient in the modern food landscape, valued for their exceptional nutritional profile, versatility, and compatibility with a wide range of global cuisines and dietary preferences. Chickpeas are increasingly being used across an expanding spectrum of food and beverage products including soups, stews, curries, salads, snacks, plant-based meat alternatives, dairy substitutes, baked goods, and even drinks.

Their natural richness in protein, fiber, iron, and complex carbohydrates makes them particularly attractive to health-conscious consumers and food manufacturers seeking nutritious, functional ingredients to meet evolving consumer demands. With the rise in vegetarian, vegan, and flexitarian lifestyles globally, chickpeas have emerged as one of the most reliable and scalable sources of plant-based protein. This has led to a surge in their usage in processed foods such as hummus, falafel, chickpea pasta, chickpea chips, and chickpea-based flour used for gluten-free baking and savory snacks. Traditional cuisines across Asia, the Middle East, the Mediterranean, and Africa have long relied on chickpeas as a dietary staple. However, what is significantly driving this form type’s dominance today is the ingredient’s transition into mainstream, Westernized food products, especially those focused on clean-label, allergen-free, and functional foods. Consumers in developed markets are increasingly prioritizing ingredients that are natural, minimally processed, and packed with nutritional benefits. Chickpeas perfectly meet this demand, leading to their widespread inclusion in ready-to-eat meals, protein bars, breakfast cereals, and dairy alternatives like chickpea milk and yogurt. Food startups and major multinational companies alike are investing heavily in chickpea innovation, exploring its application in high-protein beverages, energy bites, vegan cheese, and pasta, thus driving the expansion of this application form.

The B2B distribution channel is leading in the global chickpea industry due to its critical role in supplying bulk quantities to food manufacturers, processors, restaurants, and institutional buyers who drive large-scale demand across diverse applications.

The B2B (Business-to-Business) distribution channel dominates the global chickpea industry primarily because it serves as the backbone of large-scale procurement, supplying chickpeas in bulk to food processors, packaged food manufacturers, wholesalers, restaurant chains, catering services, and institutional buyers such as schools, hospitals, and government agencies. Unlike the B2C (Business-to-Consumer) channel that targets individual consumers, the B2B segment facilitates high-volume transactions and long-term supply agreements that are essential for maintaining consistent production across various food industries.

With chickpeas increasingly being used as a core ingredient in a wide range of food products including hummus, falafel, protein snacks, gluten-free baked goods, ready meals, and plant-based meat alternatives food companies require reliable and uninterrupted access to raw materials in standardized, quality-controlled batches. B2B channels enable this through organized supply chains, bulk pricing models, and efficient logistics. Chickpea flour, protein isolates, concentrates, and whole dried chickpeas are used in industrial-scale food processing, and procurement of such inputs is almost entirely conducted via B2B channels. These channels not only ensure timely delivery in large quantities but also support food safety regulations, certifications (like USDA organic or non-GMO), and quality assurance measures that are crucial for compliance in food manufacturing. Additionally, food companies prefer dealing with suppliers who can guarantee consistency in size, moisture content, and cleanliness criteria that B2B suppliers specialize in.

Asia Pacific leads the global chickpea industry due to its dominant role in both production and consumption, driven by favorable agro-climatic conditions, vast agricultural land, and the centrality of chickpeas in regional diets and food culture.

Asia Pacific holds the leading position in the global chickpea industry primarily because of its unparalleled production capacity, massive consumer base, and deep-rooted cultural and culinary reliance on chickpeas, especially in countries like India, Pakistan, and Australia. India alone accounts for the majority of the global chickpea production. The country’s vast tracts of arable land, suitable climatic conditions, and long cropping seasons make it an ideal region for chickpea cultivation. Chickpeas, particularly the Desi variety, are an essential pulse crop in Indian agriculture and are widely cultivated during the rabi (winter) season across key states such as Madhya Pradesh, Maharashtra, Rajasthan, and Uttar Pradesh.

Beyond production, the crop holds immense economic significance, providing livelihoods to millions of smallholder farmers. The government of India supports chickpea cultivation through minimum support prices (MSPs), seed subsidies, and rural development programs, further ensuring sustained production levels. In addition to India, Australia has emerged as a significant player in the Asia Pacific region and the global market. Though its production volume is smaller than India’s, Australia is the largest exporter of chickpeas globally, owing to its high-quality Kabuli chickpeas and efficient agricultural practices. Australian chickpeas are in high demand in international markets such as Bangladesh, the UAE, and India itself during times of domestic shortages. Pakistan and Myanmar also contribute to regional production, supported by traditional farming knowledge and growing export potential. The region’s competitive advantage is further enhanced by lower labor costs and favorable trade agreements within Asia and with Middle Eastern and African countries, which are major importers of chickpeas.

• 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.
• March 2023: Barilla, an Italian multinational food organization, announced the launch of Chickpea Orzo, which was an addition to its chickpea pasta range. The whole range is made only using chickpeas and packs 19g of plant-based protein per 3.5oz serving.
• 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.
• April 2022: Tate & Lyle PLC, a notable ingredient supplier, has recently acquired a significant portion of the assets belonging to Nutriati, based in Richmond, Va. Nutriati specializes in the development and production of chickpea-based ingredients, notably marketed under the Artesa brand. While the specific terms of the acquisition were not disclosed, this move comes after a prior agreement between the two companies in November 2021, where Tate & Lyle became the exclusive distributor of Nutriati's chickpea protein and flour.