Chickpea’s potential as a sustainable protein source

2025/12/17 by Sally Buck · 1 voice
Agricultural and Biological Sciences · #Agricultural pest management studies #Genetic and Environmental Crop Studies #Proteins in Food Systems

paper · pdf · doi:10.1042/bio_2025_214

openalex publication_date 2025/12/17 · openalex created_date 2025/12/19 · openalex updated_date 2026/07/22

Abstract

Global challenges in sustainability, nutrition and food security are intensifying the need for sustainable protein sources. Plant-based proteins have emerged as a promising solution. While legumes have long been a staple in human diets, modern biochemical and molecular biology approaches offer opportunities to enhance their value. Take chickpeas, for example - one of the world’s earliest cultivated legumes. Despite their historical significance, chickpeas have seen limited development as a protein source. By first understanding grain composition through advanced techniques like proteomics and then applying tools such as genetics and plant transformation, we can optimise legumes for both functionality and nutrition. This positions chickpeas and similar crops as sustainable, high-quality protein sources for the future.

Discussions

• Global challenges in sustainability and food security are accelerating the search for resilient protein sources - read about how legumes like chickpeas could be improved for nutrition and functionalit [bsky, 7 points, 0 comments]

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