The Secret Life of Chickpeas- 6 Essential Roles You’d Never Expect

In case you have a chickpea habit, well, that’s actually great news for the Earth.

They might look modest – round, beige and small, but chickpeas are pulling more weight than most crops in today’s rapidly changing world.

They have long been seen as a budget-friendly source of protein – but is there more to these legumes than meets the eye? As climate pressures grow and sustainable farming becomes urgent, chickpeas are proving their worth in unexpected ways. Can a crop enrich soil, survive drought, reduce emissions – and even help replace plastic?

Here are six surprising roles chickpeas are taking on, from the field to the lab.

Job #1: Protein Provider

Chickpeas are rich in high-quality plant protein, making them a vital food source in both developed and developing countries. With around 20 grams of protein per 100 grams (dry weight), they help meet dietary needs, especially in vegetarian and vegan diets, and play a key role in addressing global nutrition challenges. Their protein content not only meets daily dietary needs but also provides vital amino acids necessary for muscle repair, immune function, and overall health. Beyond protein, chickpeas contribute fiber, vitamins, and minerals, making them a well-rounded food that supports digestive health and chronic disease prevention.

Job #2: Soil Improver

Nitrogen is essential for plant growth, and most modern farming relies heavily on synthetic fertilisers to supply it. But these fertilisers come at a cost: they’re expensive to produce, often derived from fossil fuels, and when overused, they contribute to water pollution and greenhouse gas emissions. One of chickpeas’ biggest benefits lies underground. As a legume, they host nitrogen-fixing bacteria in their roots, which convert atmospheric nitrogen into forms plants can absorb. This natural process enriches soil fertility without synthetic fertilisers, promoting healthier soil ecosystems and reducing pollution. Including chickpeas in crop rotations helps improve yields of other crops, making farming more sustainable and cost-effective.

Job #3: Drought-Resistant Crop

Chickpeas are well-suited to dry and semi-arid climates, thanks to their natural drought tolerance. Unlike many crops that struggle without regular watering, chickpeas have evolved to thrive in challenging environments. One of their key survival tools is a deep and extensive root system, which allows the plant to access moisture buried far beneath the surface. This enables chickpeas to endure long dry spells that would wither other crops.

As climate change brings increasingly unpredictable rainfall and prolonged droughts, especially in regions already vulnerable to water scarcity, crops like chickpeas become invaluable. Their resilience provides farmers with a dependable harvest even when rain doesn’t come as expected. This makes them not just a smart agricultural choice, but also a strategic one.

Beyond their adaptability, they play a vital role in supporting food security. In areas where climate conditions threaten traditional farming, chickpeas offer a lifeline – producing nutritious, protein-rich food even when other crops fail. By helping communities maintain stable food supplies in tough conditions, chickpeas aren’t just surviving climate change – they’re helping humanity adapt to it.

Job #4: Low-Impact Food Option

Chickpeas are emerging as a key player in sustainable agriculture thanks to their efficient use of natural resources. They require notably less water and land compared to many other crops, making them a smart choice for farming in regions where these resources are limited. Beyond resource savings, chickpea cultivation tends to consume less energy and generates fewer greenhouse gas emissions, which are major contributors to climate change. As mentioned above, by improving soil fertility through nitrogen fixation, chickpeas help maintain healthy soils and reduce the need for chemical fertilisers, which can damage ecosystems. Their ability to fit well into crop rotations further supports biodiversity and helps prevent soil degradation. As more farmers and consumers turn to chickpeas, these legumes are helping to build food systems that are not only more environmentally friendly but also better equipped to withstand the pressures of a changing climate.

Job #5: Snack Ingredient

Chickpeas are no longer just for traditional dishes like hummus and stews. They’re increasingly used in modern food products such as roasted chickpea snacks, chickpea flour in gluten-free baking, and protein-rich pasta alternatives. These versatile uses tap into consumer demand for healthy, plant-based snacks that offer fiber, protein, and essential nutrients without artificial additives, making chickpeas a popular ingredient in the growing health food market.

Job #6: Source for Bioplastics

Beyond their role in nutrition, chickpeas are attracting growing interest as a sustainable raw material for bioplastics – an innovative field aiming to replace conventional plastics with eco-friendly alternatives. Researchers are investigating how starch extracted from chickpeas can be transformed into biodegradable films and packaging materials that break down naturally without harming the environment. Unlike petroleum-based plastics, which persist for centuries and contribute heavily to pollution and climate change, chickpea-based bioplastics offer a renewable, compostable solution. This not only helps reduce plastic waste in landfills and oceans but also lessens dependence on fossil fuels. Additionally, using chickpeas in bioplastic production adds economic value to agricultural byproducts that might otherwise go unused, supporting circular economy principles and creating new income streams for farmers.

Conclusion

Building on these benefits, the Valpro Path project is developing innovative plant-based burgers made from lentils and chickpeas. These products combine the protein power and sustainability of legumes to offer tasty, nutritious alternatives to traditional meat burgers. In addition, Valpro Path is producing pasta made from chickpea flour, providing a gluten-free, high-protein option for consumers seeking healthier and more sustainable choices. These are just small parts of a larger transformation driven by VALPRO, which aims to boost plant protein production and promote its wider use. By supporting healthier diets and environmentally friendly food systems, VALPRO is helping pave the way toward a more sustainable and secure food future.