Chickpea Lentil (Pulse Blend)

About

What it is and where it shows up.

A legume-based ingredient combining chickpea (Cicer arietinum) and lentil (Lens culinaris), both members of the Fabaceae family and collectively classified as pulses; widely used as whole seeds, flours, or protein concentrates in food products for their high protein, dietary fibre, and micronutrient content. They serve as important sources of plant-based protein, complex carbohydrates, prebiotic fibre, vitamins, and minerals in human diets worldwide.

Safety summary

The regulatory and scientific consensus.

Chickpeas and lentils have an extensive history of safe human consumption, are broadly approved by major regulatory bodies, and carry no established ADI as whole foods; no IARC classification applies. They contain naturally occurring antinutrients (phytates, tannins, oligosaccharides like stachyose and raffinose) that can cause digestive discomfort such as bloating or flatulence, especially in individuals with irritable bowel syndrome or inflammatory bowel disease; these are substantially reduced by cooking, soaking, or fermentation. Chickpea proteins bear similarity to other legume allergens and may trigger reactions in individuals with legume hypersensitivity, though chickpea is not classified as one of the nine major allergens in the United States.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Chickpeas and lentils are traditional foods with a long history of safe use in the EU; they are not classified as novel foods and require no pre-market authorisation as whole foods or conventional ingredients. Chickpea and lentil proteins used as food ingredients are subject to general food law (Regulation EC 178/2002).source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Both lentil (Lens culinaris Medik) and Bengal gram/chickpea (Cicer arietinum Linn) are regulated under the FSSAI Pulses Standard (Chapter 2, Food Products Standards and Food Additives Regulations 2011); must be free from toxic/noxious seeds, added colouring matter, and comply with moisture, protein, and contaminant limits.source
FDA (Food and Drug Administration) (United States)	Approved	Chickpea protein concentrate affirmed GRAS (GRN 001098) for use in pasta, snack foods, bakery products, extruded snacks, protein powders, meal replacement bars, plant-based meat alternatives, dairy alternatives, and soups at specified maximum use levels. Whole chickpeas and lentils are conventional foods not subject to food additive approval requirements.source

Who should approach with care

Whose guidance would steer them away.

Ibs — Chickpeas and lentils are high in fermentable oligosaccharides (stachyose, raffinose, fructooligosaccharides) classified as FODMAPs, which can exacerbate bloating, cramping, and altered bowel habits in individuals with irritable bowel syndrome.

Ibd — High fibre and oligosaccharide content may worsen gastrointestinal symptoms during active flares of inflammatory bowel disease; consumption should be guided by a clinician during disease activity.

Gout — Legumes including chickpeas and lentils contain moderate levels of purines, which may contribute to elevated uric acid and trigger gout flares in susceptible individuals, though their risk is lower than that of animal-source purines.

Kidney Disease — Chickpeas and lentils are high in potassium and phosphorus, which may require restriction in individuals with chronic kidney disease to avoid dangerous electrolyte imbalances.

Other — Individuals with legume allergy or cross-reactive hypersensitivity (e.g., allergy to peanut, soy, or other Fabaceae family members) should exercise caution, as chickpea and lentil proteins share structural similarities with other legume allergens per FDA GRN 001098.

Research citations

The sources behind this verdict.

1FDA. GRAS Notice No. GRN 001098 – Chickpea Protein Concentrate (Tate & Lyle, PLC), 2023. fda.gov
2PubMed. Variability in Prebiotic Carbohydrates in Different Market Classes of Chickpea, Common Bean, and Lentil Collected From the American Local Market, 2019. ncbi.nlm.nih.gov
3PubMed. Polyphenol-Rich Lentils and Their Health Promoting Effects, 2017. pmc.ncbi.nlm.nih.gov
4PubMed. Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients, 2017. pmc.ncbi.nlm.nih.gov
5FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.4: Pulses Standard, 2011. fssai.gov.in

Independently researched5 citations