About
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
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
| 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
Research citations
- 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
