About
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
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
| 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
Research citations
- 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
