Chickpea’s potential as a sustainable protein source

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.