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Chickpea protein

Chickpea protein suppliers and sourcing guide

Chickpea protein is made from chickpeas (Cicer arietinum). Concentrates are made by dry milling and air classification or by wet processing that removes part of the starch, usually landing between 50 and 70% protein. Isolates of about 80 to 90% are made by dissolving the protein, separating it from starch and fiber, recovering it and spray drying. It has a milder flavor than many pulse proteins and is used in plant milks, dairy alternatives, bars and protein powders.

See suppliersWhat to ask for on the COA
Also known as
garbanzo bean protein · Cicer arietinum protein · chickpea protein concentrate · chickpea protein isolate
Facts checked
November 2026

Forms and grades of chickpea protein

Suppliers sell different products under the same name. Specify the one you need.

  • Concentrate

    Around 50 to 70% protein with some starch and fiber, used in bakery, pasta and snacks.

  • Isolate

    Around 80 to 90% protein for drinks, dairy alternatives and powders.

  • Organic and non-GMO

    Made from certified organic or verified non-GMO chickpeas.

  • Chickpea flour (for comparison)

    Whole milled chickpea at around 20% protein; buyers should not confuse it with protein grades.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Protein (Kjeldahl or Dumas)
Total nitrogen times 6.25, as-is and on a dry basis.
Moisture, fat, ash and starch
Proximate analysis to confirm the grade.
Microbiology
Total plate count, coliforms, yeast and mold, Salmonella and E. coli.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS against the buyer's limits.
Pesticide residues
Multi-residue screen including glyphosate, which some pulse buyers test lot by lot.

Storage, lots and expiry

Storage and shelf life

Store sealed, cool and dry, away from odors. Flavor can turn more beany with warm storage and age. Shelf life follows the supplier's specification, with retest of moisture, micro and sensory for older stock.

Lots and expiry dates

Record protein and pesticide results for each lot and keep the crop origin. Color and flavor vary with crop year, so keep retained samples.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Chickpea protein suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking chickpea protein suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of chickpea protein can brands buy?

Common forms include concentrate, isolate, organic and non-GMO and chickpea flour (for comparison). Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for chickpea protein include?

Expect protein (Kjeldahl or Dumas), moisture, fat, ash and starch, microbiology, heavy metals and pesticide residues, each with its method, specification and result for that lot.

How should chickpea protein be stored?

Store sealed, cool and dry, away from odors. Flavor can turn more beany with warm storage and age. Shelf life follows the supplier's specification, with retest of moisture, micro and sensory for older stock.

What is the regulatory status of chickpea protein?

GRN 1098, for chickpea protein concentrate notified by Tate & Lyle, PLC, closed on Aug 28, 2023 with FDA having no questions. Health Canada's Workout Supplements monograph lists chickpea protein concentrate with the seed of Cicer arietinum as the source material.

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