Chickpea Protein Market By Product Type (Isolate, Concentrate, Flour), By Application (Food & Beverages {Plant-Based Meat Alternatives, Dairy Alternatives, Bakery & Confectionery, Functional Foods & Nutraceuticals, Snacks & Cereals, Pasta & Noodles}, Animal Feed {Pet Food, Livestock Feed}, Sports & Dietary Supplements, Personal Care & Cosmetics), By Functionality (Emulsification, Texturization, Gelation, Solubility, Water Binding, Foaming, Others), By Processing Method (Dry Processing, Wet Processing), By Distribution Channel (Supermarkets, Convenience Stores, Online Retail, Specialty Stores), Global Market Size, Segmental analysis, Regional Overview, Company share analysis, Leading Company Profiles And Market Forecast, 2025 – 2035

Industry Outlook

The Chickpea Protein Market accounted for USD 168.2 Million in 2024 and is expected to reach USD 332.8 Million by 2035, growing at a CAGR of around 6.4% between 2025 and 2035.  The market specializes in developing and utilizing protein derived from chickpea beans as a rising plant-based protein alternative. The nutritional content of chickpea protein includes essential amino acids due to which it stands as a favored option for vegan and vegetarian diets.

The market flourishes because consumers who want plant-based protein alternatives commonly understand legumes' health benefits and want sustainable food systems. Commercial companies utilize chickpea protein to create food products such as meat substitutes along with dairy alternatives and snacks while also manufacturing nutritional supplements. The market demonstrates increasing growth because consumers seek clean-label ingredients that also contain allergen-free functionalities. The market expansion will speed up because of technological developments in protein extraction methods together with increasing use of chickpea protein in standard food production.

Report Scope:

Market Dynamics   

Rising demand for plant-based proteins

The market absorption of chickpea protein has increased due to growing plant protein market demands. Chickpea protein is becoming more popular in food markets because vegan vegetarian and flexitarian dieters are increasing their numbers while recognizing its high nutritional benefits and multiple uses. Chickpeas contain significant protein alongside fiber and essential amino acids which transform chickpea protein into a desirable alternative to both animal-based proteins as well as soy or pea protein.

The market adopts chickpea protein across different product categories including meat alternatives and dairy-free goods as well as snacks and protein-supplement powders. Chickpea protein gains traction as an appealing food ingredient because it provides clean labels, and allergic-free benefits while being sustainable and it tastes mild and addresses both the texture and nutritional needs of plant-based products. The increase in plant-based eating leads market analysts to predict sustained growth in the field of chickpea protein.

Growing awareness of the health benefits

Chickpea protein gains market popularity because consumers become more aware of its health advantages. The nutritional value of chickpea protein meets consumer standards particularly through its essential amino acids together with fiber and anti-oxidant content because it aligns with plant-based dietary approaches to health promotion. People who practice vegan vegetarian or flexitarian diets as well as health-conscious individuals select chickpea protein because of its proven benefits for digestive health muscle maintenance and weight control capabilities.

The rising emphasis on health through heart protection and lowered cholesterol measurement has motivated companies to utilize chickpea protein since it contains no fat or cholesterol. The increased consumer preference for plant-based diets and search for protein alternatives to traditional animal proteins spread the adoption of chickpea protein throughout protein bar and shake production and meat substitute development. The market will see increasing adoption of chickpea protein because of its rising popularity as a nutritious ingredient.

The limited production capacity of chickpea protein affects the supply.

The restricted production capabilities of chickpea protein create supply challenges in the market which slows down its widespread implementation. The growing requirements of chickpeas along with geographic limitations in their cultivation restrict the supply of raw materials necessary for protein extraction. Makers of chickpea protein encounter production expansion problems when trying to fulfill mounting market requirements which creates shortages and unstable market prices.

The conversion of chickpeas into protein isolates requires complex technological facilities and specialized infrastructure that represents an expensive and resource-dense process. Few plants possess the ability to generate high-quality volumes of chickpea protein due to processing requirements. Rising market demand for chickpea protein could be slowed by its constrained supply because insufficient additions of processing plants and enhanced agricultural methods would fail to match growing market requirements.

Increasing demand for gluten-free and allergen-free products

The market expansion for chickpea protein mainly results from rising consumer requirements for products with no gluten or allergens. The market requires secure protein alternatives suitable for restricted dieters because an increasing number of people now recognize gluten sensitivities along with celiac disease and food allergies. The natural gluten-freeness of chickpea protein along with its hypoallergenic characteristics creates a perfect protein solution for food-sensitive individuals which continues to drive market popularity.

The increasing consumer preference for allergen-free foods with clean labels drives food manufacturers to incorporate chickpea protein into many products such as snacks and protein bars alongside food impostors. The rising demand for allergen-free healthier food items drives the market adoption of chickpea protein because of its nutritional content and ability to form diverse food products. Research indicates that the market for chickpea protein will persist in its direction of steady expansion.

Technological advancements in extraction methods improve efficiency.

The growth of the market depends on better extraction methods because they enhance both the efficiency and scalability of chickpea protein production. Research into enzyme-assisted extraction procedures alongside membrane filtration methods enables producers to collect more purified protein yields from chickpeas. New extraction methods decrease both time and energy requirements and operational expenses so the process becomes economically feasible for industrial manufacturing scales.

These technological improvements allow manufacturers to produce high-yield chickpea protein at prices that compete with market demands as different industries such as plant-based food production animal feed production and nutraceutical manufacturing require more supply. Advanced extraction techniques develop more efficient operations which enable manufacturers to expand their product line and boost production capabilities. Higher production efficiency will expedite the market expansion of chickpea protein throughout worldwide markets.

Industry Experts Opinion    

"The Chickpea Protein Market is experiencing significant growth as consumers increasingly seek plant-based, sustainable protein sources. Chickpeas offer a unique nutritional profile, rich in essential amino acids and fiber, which is fueling their popularity in vegan and allergen-free food products. With the rise of flexitarian diets and demand for clean-label ingredients, chickpea protein is set to play a major role in shaping the future of plant-based nutrition."

• Dr. Sarah Turner, Plant-Based Nutrition Specialist

"Chickpea protein is gaining momentum, particularly in the food and beverage sectors, due to its versatility and functional properties. The shift toward plant-based diets, coupled with the need for more sustainable protein sources, is driving increased adoption. As processing technologies improve, chickpea protein's application in mainstream products like meat substitutes and snacks will continue to expand, positioning it as a key player in the plant-based protein market."

• Mark Douglas, Senior Analyst at Plant-Based Foods Insights

Segment Analysis    

Based on the Product Type, the Chickpea Protein Market is classified into Isolate, Concentrate, and Flour. The Chickpea Protein Market is dominated by Isolate Chickpea Protein. Research shows chickpea protein isolate leads to market demand because of its high protein content and useful functionalities which fit perfectly into plant-based food development and dietary supplement production. The market adoption of chickpea protein isolate rose because of heightened consumer interest in plant-based protein sources that stem from health needs and environmental sustainability concerns. The market position of chickpea protein isolate remains strong due to its ability to improve both formulation abilities and nutritional quality as well as textural attributes.

Based on the Functionality, the Chickpea Protein Market is classified into Emulsification, Texturization, Gelation, Solubility, Water Binding, Foaming, and Others. Emulsification is the largest category in the Chickpea Protein Market. Chickpea protein serves as an important ingredient because it creates stable emulsions in food products which allows dressings, sauces, and plant-based alternatives to function properly. As an emulsifier chickpea protein stabilizes formulates improves texture and mouthfeel properties and ensures their overall structural integrity. The market-leading position of chickpea protein as an emulsifier depends on its ability to meet the growing demand for plant-based and clean-label products which food manufacturers need effective natural emulsifiers.

Regional Analysis   

North American consumers are selecting chickpea protein products because they want plant-based sustainable alternatives for proteins. Multiple food industries accept chickpea protein as an ingredient due to the increasing focus on health awareness combined with vegan and vegetarian diets and market demand for allergen-free food components which pushes its use in different products such as snacks and meat substitutes and dairy alternatives. Market growth in the North American food industry receives further enhancement from the commitment to clean-label ingredients. Plants have taken control of the food sector which enables chickpea protein to fulfill consumer requirements for nutritious environmentally friendly protein alternatives. The regional businesses dedicate their money to scientific advancement for improved processing methods and extended product portfolios.

Chickpea proteins in Asia-Pacific show tremendous market expansion because people in this region frequently consume legumes in their food and are beginning to favor plant-based proteins in their diets. Chickpea protein has gained attention as cities grow along with changing eating habits because it provides consumers with economical nutritional plant protein instead of traditional animal proteins. The regional push for sustainable food production enables the adoption of chickpea protein throughout food products beverages and nutritional supplements. The plant-based protein market throughout Asia-Pacific is witnessing an ascension of chickpea protein because of increasing demands for allergen-free protein-rich foods.

Competitive Landscape      

The competitiveness in the Chickpea Protein Market intensifies because multiple essential companies dedicate research efforts to creating next-generation plant-based protein alternatives. Most prominent companies including Ingredion Incorporated, Cargill, Incorporated, and Roquette Frères lead the market with high-grade chickpea protein ingredients to serve food applications beverages, and dietary supplements. ChickP Protein Ltd. together with Nutriati Inc. and Verdure Sciences continue to invest in research efforts for developing better functionality and nutritional improvements of chickpea protein.

The marketplace expansion of Bunge Limited Green Labs LLC and Axiom Foods Inc. includes developing plant-based products with chickpea protein content. The market continues its technological advancement through company efforts toward better production methods while embracing sustainability practices and the clean-label food ingredient needs of the industry. The expanding interest of consumers in plant-based proteins creates an environment where competition within this industry will experience heightened competition.

Chickpea Protein Market, Company Shares Analysis, 2024

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Recent Developments:  

• In January 2025, Cargill Incorporated introduced a breakthrough chickpea protein solution aimed at the beverage industry. The new ingredient is designed to be used in plant-based protein drinks and nutritional beverages, offering a high-quality protein source with excellent solubility and taste.
• In March 2024, Ingredion announced the launch of a new chickpea protein-based ingredient designed for use in plant-based meat substitutes. This development is part of the company’s ongoing efforts to expand its portfolio of sustainable and allergen-free protein solutions.

Report Coverage:    

By Product Type

• Isolate
• Concentrate
• Flour

By Application

• Food & Beverages
  • Plant-Based Meat Alternatives
  • Dairy Alternatives
  • Bakery & Confectionery
  • Functional Foods & Nutraceuticals
  • Snacks & Cereals
  • Pasta & Noodles
• Animal Feed
  • Pet Food
  • Livestock Feed
• Sports & Dietary Supplements
• Personal Care & Cosmetics

By Functionality

• Emulsification
• Texturization
• Gelation
• Solubility
• Water Binding
• Foaming
• Others

By Processing Method

• Dry Processing
• Wet Processing

By Distribution Channel

• Supermarkets
• Convenience Stores
• Online Retail
• Specialty Stores

By Region

North America

• The U.S.
• Canada

Europe

• U.K.
• France
• Germany
• Italy
• Spain
• Rest of Europe

Asia Pacific

• China
• Japan
• India
• Australia
• South Korea
• Singapore
• Rest of Asia Pacific

Latin America

• Brazil
• Argentina
• Mexico
• Rest of Latin America

Middle East & Africa

• GCC Countries
• South Africa
• Rest of the Middle East & Africa

List of Companies:  

• Ingredion
• Cargill, Incorporated
• Roquette Frères
• Nutriati, Inc.
• ChickP Protein Ltd.
• Verdure Sciences
• Bunge
• The Green Labs LLC
• Axiom Foods, Inc.
• Future Food Solutions
• Cosucra
• Pulses Canada
• The Scoular Company
• Folex
• Dalby Farms

Frequently Asked Questions (FAQs)