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Chickpea Flour Market

The market for Chickpea Flour was estimated at $3.2 billion in 2025; it is anticipated to increase to $4.7 billion by 2030, with projections indicating growth to around $6.9 billion by 2035.

Report ID:DS1901069
Author:Debadatta Patel - Senior Consultant
Published Date:
Datatree
Food & Beverage
Packaged & Processed F&B
Chickpea Flour
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Report Summary
Market Data
Methodology
Table of Contents

Global Chickpea Flour Market Outlook

Revenue, 2025

$3.2B

Forecast, 2035

$6.9B

CAGR, 2026 - 2035

8.2%

The Chickpea Flour industry revenue is expected to be around $3.2 billion in 2026 and expected to showcase growth with 8.2% CAGR between 2026 and 2035. Building on this momentum, the Chickpea Flour market has cemented its position as a strategic ingredient across global Food & Beverage and Animal Feed value chains, with these two end uses together accounting for 90.9% of demand as manufacturers prioritize gluten-free flour alternatives, high-protein flour solutions, and clean label formulations to meet evolving consumer expectations. Rising adoption of Chickpea Flour as a versatile plant-based protein ingredient in bakery applications, snack manufacturing, and processed foods, combined with its role in enhancing protein density and feed efficiency in animal feed formulations, underscores its ongoing relevance as a core pulse flour category and a critical component of future-ready, sustainable product portfolios.

Chickpea Flour, produced by milling dried chickpeas into a fine, beige-colored powder, offers key functional features such as high protein content, complex carbohydrates, dietary fiber, and natural binding and emulsification properties that support its use as a gluten-free flour base in breads, batters, and confectionery, as well as a nutrient-dense component in compound feed. Beige Chickpea Nature currently dominates product preferences within the Chickpea Flour industry, generating approximately $1.16 billion in revenue in 2025, as food processors, nutrition brands, and feed manufacturers increasingly leverage this pulse-derived functional ingredient in bakery applications, better-for-you snacks, meat analogues, sports nutrition blends, and fortified animal feed, driven by trends toward plant-based protein, reduced allergen profiles, and sustainable crop sourcing.

Chickpea Flour market outlook with forecast trends, drivers, opportunities, supply chain, and competition 2025-2035
Chickpea Flour Market Outlook

Market Key Insights

  • The Chickpea Flour market is projected to grow from $3.2 billion in 2025 to $6.9 billion in 2035. This represents a CAGR of 8.2%, reflecting rising demand across Gluten-Free Baking, Vegan Protein Source, and Nutritious Thickening Agent.

  • Ingredion Incorporated, ADM, and SunOpta are among the leading players in this market, shaping its competitive landscape.

  • India and U.S. are the top markets within the Chickpea Flour market and are expected to observe the growth CAGR of 6.0% to 8.6% between 2025 and 2030.

  • Emerging markets including Colombia, Nigeria and Vietnam are expected to observe highest growth with CAGR ranging between 7.9% to 10.3%.

  • Transition like Shift Towards Plant-Based Foods is expected to add $410 million to the Chickpea Flour market growth by 2030.

  • The Chickpea Flour market is set to add $3.8 billion between 2025 and 2035, with manufacturer targeting Animal Feed & Personal Care & Cosmetics Application projected to gain a larger market share.

  • With

    health conscious consumers, and

    Innovative Food Applications, Chickpea Flour market to expand 120% between 2025 and 2035.

chickpea flour market size with pie charts of major and emerging country share, CAGR, trends for 2025 and 2032
Chickpea Flour - Country Share Analysis

Opportunities in the Chickpea Flour

North American gluten-free bakery manufacturers are turning to chickpea flour as a functional wheat replacer, yet penetration remains limited beyond niche health channels. Growing diagnoses of celiac disease and consumer interest in higher-protein baked goods create space for innovation in breads, tortillas, and frozen doughs. Conventional fine-milled chickpea flour is also poised for the fastest growth due to cost advantages, while organic variants will capture premium segments. Co-developing recipes with retail bakery chains and quick-service restaurants could scale demand.

Growth Opportunities in North America and Europe

In North America, Chickpea Flour demand is primarily driven by Food & Beverage applications, where gluten-free flour and plant-based protein are leveraged for bakery applications, better-for-you snacks, and nutrient-dense meal solutions, while Animal Feed and Personal Care & Cosmetics remain emerging niches for protein enrichment and natural formulations. Competitive dynamics are shaped by established grain processors, agile regional mills, and private-label retailers, intensifying price and quality differentiation in retail and foodservice channels, with strong focus on clean label positioning and consistent functional performance. Top opportunities include expanding Chickpea Flour use in vegan baking and snack manufacturing, co-developing tailored blends for quick-service and institutional kitchens, and targeting premium personal care brands with finely milled flour grades as sustainable, skin-friendly ingredients.
In Europe, Chickpea Flour growth is anchored in Food & Beverage, supported by stringent clean label expectations, a mature gluten-free flour category, and widespread adoption of pulse ingredients in artisanal and industrial bakery applications, meat alternatives, and Mediterranean-style foods. Competition is driven by regional cooperatives, specialty pulse processors, and branded health-focused manufacturers, where differentiation centers on organic certification, provenance, and functional consistency across diverse processing conditions. Key opportunities lie in scaling Chickpea Flour for high-value plant-based protein formats, penetrating Personal Care & Cosmetics with naturally derived exfoliating and conditioning agents, and partnering with local brands to position nutrient-dense, allergen-conscious products that align with evolving regulatory and sustainability drivers.

Market Dynamics and Supply Chain

01

Driver: Growing Demand for Plant-Based Nutrition and Gluten-Free Health-Centric Diets

The dual rise of plant-based eating and gluten-free lifestyles is also a significant driver of the chickpea flour market. First, the global shift toward plant-based nutrition, propelled by health, sustainability, and ethical concerns, is also leading consumers to seek high-protein, nutrient-rich alternatives to animal products. Chickpea flour’s strong protein and fiber profile makes it a preferred ingredient in vegan meat substitutes, fortified snacks, and dairy alternatives, supporting this niche trend in both retail and foodservice sectors. Second, the increasing prevalence of gluten intolerance and celiac disease has also sharply boosted demand for gluten-free products. As more individuals adopt gluten-free diets for medical or lifestyle reasons, chickpea flour’s natural gluten-free characteristic positions it as a versatile substitute for wheat in baked goods, pastas, and snacks. These combined trends are also shaping product innovation and expanding market opportunities for manufacturers of clean-label and health-oriented foods.
Technological innovations in milling, formulation, and food processing are also enhancing the quality and usability of chickpea flour, encouraging broader adoption across functional and specialty food categories. Improved processing techniques deliver finer textures, consistent particle sizes, and better sensory attributes, making chickpea flour more suitable for bakery, snacks, and ready-to-eat products. Additionally, advancements in clean-label and fortification technologies enable manufacturers to develop high-protein, allergen-free, and nutrient-fortified products that appeal to niche health-focused consumers. This trend is also further supported by expanding e-commerce and retail distribution, which increases accessibility and market reach, particularly in regions where specialty flours were also previously less available.
02

Restraint: Supply Chain Volatility and Raw Material Price Fluctuations Due to Climate and Agricultural Instability

Chickpea flour supply is highly dependent on chickpea crop yields, which are vulnerable to climate variability such as droughts and irregular rainfall patterns. This causes inconsistent raw material availability and significant price fluctuations, directly affecting production costs and revenue predictability for manufacturers. For example, adverse weather can reduce chickpea harvests by up to 29 %, leading to supply shortages and higher flour prices that dampen demand from cost-sensitive food producers and buyers. These instabilities can slow market expansion and discourage investment in new processing capacity.
03

Opportunity: High-protein plant-based snacks for Indian millennials using roasted chickpea flour and Clean-label, organic chickpea flour fortification in European infant nutrition products

Indian millennials are driving demand for convenient, better-for-you plant-based snacks, yet chickpea flour remains underutilized beyond traditional namkeen. Roasted and extruded chickpea-flour bases enable high-protein puffs, baked crackers, and filled snacks with lower oil and clean labels. Conventional chickpea flour will grow fastest given strong price sensitivity, while value-added roasted and pregelatinized grades open premium urban segments. Partnerships between agile snack start-ups, FMCG players, and e-commerce platforms can accelerate innovation and national distribution, capturing share from imported protein snacks.
Clean-label, allergen-conscious parents in Europe are seeking alternatives to dairy and soy in early-life nutrition, creating a niche for organic chickpea flour fortification. Micro-milled, low off-flavor flours can boost protein and fiber in infant cereals, purees, and toddler snacks while meeting EU safety standards. Organic, baby-grade chickpea flour with low contaminants and full traceability is expected to grow fastest. Collaborations between flour processors, infant-food brands, and pediatric nutrition researchers can validate formulations and unlock regulatory and marketing advantages.
04

Challenge: Consumer Adoption Challenges and Competitive Pressure from Other Flour Alternatives

Despite nutritional benefits, many consumers remain unfamiliar with chickpea flour’s taste and applications, especially in regions where refined wheat and traditional flours dominate diets. Sensory preferences and lack of culinary knowledge can limit repeat purchases and broader acceptance, reducing potential demand growth. Additionally, chickpea flour faces stiff competition from other gluten-free and plant-based flour alternatives like almond, oat, and coconut flour, which often have stronger brand recognition. This competitive environment can erode market share and restrict revenue growth, particularly in mainstream retail channels.

Supply Chain Landscape

1

Chickpea Sourcing

Anchor IngredientsThe Scoular Company
2

Chickpea Flour Milling

ADMSunOpta
3

Pulse Ingredients Distribution

Ingredion IncorporatedThe Scoular Company
4

End-Use Applications

Gluten-Free BakingPlant-Based ProteinSnack Foods
Chickpea Flour - Supply Chain

Use Cases of Chickpea Flour in Gluten-Free Baking & Nutritious Thickening Agent

Gluten-Free Baking : Chickpea flour, particularly finely milled and certified gluten-free besan or garbanzo flour, has become a go-to ingredient for gluten-free baking markets driven by rising demand for allergen-free alternatives. Its high protein and fiber content make it a nutritious substitute for wheat flour in breads, muffins, pancakes, and crackers, helping to enhance texture and nutritional value while appealing to health-conscious consumers. Major food ingredient suppliers like SunOpta, Ingredion, and The Scoular Company offer specialized chickpea flour lines tailored to bakery and confectionery applications, reinforcing their strong positions by addressing clean-label and plant-based product trends in global markets.
Vegan Protein Source : In vegan and vegetarian food formulations, chickpea flour derived from whole dried chickpeas like kabuli or desi types is widely used for its robust plant-based protein profile, typically between 20-25%, which supports muscle building, satiety, and overall nutrition. This makes it ideal for products such as protein-rich snacks, vegan burgers, meat alternatives, and fortified baked goods. Companies such as Archer Daniels Midland and AGT Food and Ingredients leverage their extensive distribution networks and processing technologies to supply high-quality, protein-forward chickpea flour, strengthening their market share by catering to expanding plant-based consumer segments focused on nutrient density and sustainability.
Nutritious Thickening Agent : Chickpea flour also functions effectively as a natural, nutritious thickening agent in sauces, soups, stews, and dairy-free alternatives due to its creamy texture and neutral legume flavor. Its gluten-free and clean-label attributes make it especially attractive for use in health-driven food service and convenience products, replacing traditional starches or dairy-based thickeners. Food manufacturers and health-focused brands increasingly adopt chickpea flour in ready-to-eat meals and plant-based dairy substitutes, highlighting its dual role in improving both texture and nutritional content while aligning with modern dietary preferences.

Recent Developments

Recent developments in the chickpea flour market show strong momentum driven by the gluten-free trend, rising demand for plant-based protein, and clean-label innovation. Manufacturers are expanding capacity and launching fortified, high-fiber flour variants to capture health-focused consumers. A key market trend is the integration of chickpea flour in functional foods and vegan bakery products, boosting adoption in mainstream retail. Improved processing technologies and broader distribution channels are enhancing product quality, accessibility, and competitive positioning.

February 2025 : Ingredion rolled out a new range of clean-label pulse flours derived from chickpeas and lentils aimed at enhancing texture and protein content in gluten-free bakery and snack applications, aligning with rising plant-based and allergen-free ingredient demand.
January 25 : Archer Daniels Midland announced a significant investment to install a dedicated chickpea flour processing line at its Decatur, Illinois facility. This strategic capacity expansion strengthens its specialty ingredient portfolio and supports broader supply commitments to food manufacturers seeking plant-based and gluten-free flour solutions. This operational enhancement directly bolsters ADM’s market position in pulse-derived ingredients.

Impact of Industry Transitions on the Chickpea Flour Market

As a core segment of the Packaged & Processed F&B industry, the Chickpea Flour market develops in line with broader industry shifts. Over recent years, transitions such as Shift Towards Plant-Based Foods and Rise in Gluten-Free Products Popularity have redefined priorities across the Packaged & Processed F&B sector, influencing how the Chickpea Flour market evolves in terms of demand, applications and competitive dynamics. These transitions highlight the structural changes shaping long-term growth opportunities.
01

Shift Towards Plant-Based Foods

Propelled by the accelerating shift towards plant-based foods, the Chickpea Flour market is transitioning from a niche gluten-free ingredient to a mainstream plant-based protein and functional baking solution. Rising adoption of vegan, vegetarian, and flexitarian diets is driving food manufacturers to replace conventional wheat and animal-based ingredients with Chickpea Flour in bakery products, snacks, meat analogues, and egg-replacement applications. Supported by its high-protein, high-fiber profile and clean-label positioning relative to other alternative flours, this demand realignment is not merely cyclical but structurally expanding the addressable market. As a result, the Shift Towards Plant-Based Foods is projected to add approximately $410 million to Chickpea Flour market growth by 2030, reinforcing its role as a pivotal pulse-based flour in next-generation, allergen-conscious product portfolios.
02

Rise in Gluten-Free Products Popularity

The rising popularity of gluten-free diets marks a clear industry transition benefiting the chickpea flour market. As health consciousness grows and lifestyle-related conditions such as celiac disease and gluten sensitivity become more prevalent, consumers are actively replacing wheat-based ingredients with naturally gluten-free alternatives. Chickpea flour is gaining preference due to its nutritional density, protein content, and functional versatility. This shift is influencing bakery, snack, and ready-to-eat food industries, where manufacturers are reformulating products like bread, cookies, pasta, and snack mixes to meet gluten-free labeling standards. In the foodservice sector, restaurants and cloud kitchens are incorporating chickpea flour into batters and sauces to attract health-focused consumers. Retail brands are also expanding gluten-free product lines, driving higher demand, premium pricing opportunities, and innovation across adjacent plant-based and functional food segments.