Chickpea | whatsinit

About

What it is and where it shows up.

Chickpea (Cicer arietinum L.) is a leguminous pulse of the family Fabaceae, cultivated globally for its edible seeds that are rich in protein, dietary fibre, complex carbohydrates, and essential micronutrients. It is consumed as whole dried seeds, split (dhal), flour (besan), or as processed products such as hummus and snacks, and serves as a staple source of plant protein especially in South Asian and Middle Eastern diets.

Safety summary

The regulatory and scientific consensus.

Chickpeas are broadly safe for the general adult population with no established Acceptable Daily Intake (ADI) or regulatory toxicity concern; they are classified as GRAS by the US FDA. Raw or undercooked chickpeas contain antinutritional factors such as phytic acid, tannins, and protease inhibitors, but these are significantly reduced by soaking, cooking, roasting, or germination. Chickpeas are a legume allergen and may cause allergic reactions in individuals sensitised to other legumes, though such reactions are considered relatively rare.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Chickpeas are a conventional whole food permitted without restriction under the Australia New Zealand Food Standards Code. No specific additive or novel food classification applies.source
EFSA (European Food Safety Authority) (European Union)	Approved	Chickpeas are a traditional food commodity freely traded in the EU under Regulation (EC) No. 178/2002 (General Food Law). No novel food designation applies to whole chickpeas or standard chickpea flour. No specific E-number or additive listing; regulated as an agricultural commodity subject to maximum residue limits and contaminant standards.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Bengal gram (Chana / Chickpea), Cicer arietinum Linn, is formally standardised under Section 2.4.6.22 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. Standards apply to whole, shelled (de-husked), and split pulses; product must be free from toxic or noxious seeds and added colouring matter.source
FDA (Food and Drug Administration) (United States)	Approved	Chickpea protein concentrate reviewed under GRAS notification program; concluded GRAS for use in pasta, snack foods, bakery products, extruded snacks, non-dairy drinks/shakes, dry-blend protein powders, meal replacement bars, plant-based protein products, and dairy alternatives. Not intended for use in infant formula.

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with legume allergies (e.g., peanut, soy, lentil) may cross-react to chickpeas; allergic reaction risk is considered relatively rare but real, as noted in the FDA GRAS review (GRN 000872).

Ibs — Chickpeas are high in fermentable oligosaccharides (FODMAPs) which can trigger bloating, gas, and abdominal discomfort in individuals with irritable bowel syndrome, though properly processed or canned chickpeas may be better tolerated.

Kidney Disease — Chickpeas are relatively high in potassium and phosphorus; individuals with chronic kidney disease requiring dietary restriction of these minerals should consult a healthcare provider before regular consumption.

Gout — Chickpeas contain moderate purines; while not as high as organ meats or shellfish, individuals with gout may need to moderate legume intake as part of overall purine management.

Infants — Chickpea protein concentrate is explicitly not intended for use in infant formula per FDA GRAS notice GRN 000872; whole chickpeas pose a choking hazard and should be age-appropriately prepared for infants and young children.

Research citations

The sources behind this verdict.

1PubMed. Chickpeas and gut microbiome: Functional food implications for health, 2024. pubmed.ncbi.nlm.nih.gov
2PubMed. Chickpeas and gut microbiome: Functional food implications for health, 2024. pmc.ncbi.nlm.nih.gov
3PubMed. Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.), 2023. pubmed.ncbi.nlm.nih.gov
4FDA. GRAS Notice No. GRN 001098: Chickpea Protein Concentrate – Agency Response Letter, 2023. fda.gov
5PubMed. Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review, 2021. pubmed.ncbi.nlm.nih.gov
6FSSAI. Compendium of Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Food for Special Medical Purpose, Functional Food and Novel Food) Regulations, 2016, 2021. fssai.gov.in

Independently researched11 citations