Chickpea Protein
Chickpea Protein is a plant-based protein isolate produced from Cicer arietinum, the chickpea or garbanzo bean. Commercial isolates typically reach 80 percent protein on a dry basis.
Chickpea is a familiar food crop globally, which gives the protein a clean-label advantage over more obscure plant proteins. The functional profile suits dairy alternatives, snacks, and emerging plant-based applications.
We source bulk Chickpea Protein from top China manufacturers for our partners. The manufacturer is in Shandong. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 25 kg kraft paper bag with PE inner liner
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
Grades / Types Available: JYPS series, HYPS series
| Item | Specification |
|---|---|
| Appearance | Light yellow fine powder |
| Protein (dry basis) | ≥ 70% |
| Moisture | ≤ 8.0% |
| Fat | ≤ 8.0% |
| Ash | ≤ 6.0% |
| Mesh Size | 80-100 mesh |
| Total Plate Count | ≤ 10,000 cfu/g |
| Salmonella | Negative |
| Purity/Assay | ≥ 90% |
| Moisture/Loss on Drying | ≤ 12% |
| pH | 6.0 - 8.0 |
| Heavy Metals | ≤ 10 mg/kg |
| Lead | ≤ 0.5 mg/kg |
| Arsenic | ≤ 0.5 mg/kg |
| Yeast & Mold | ≤ 100 cfu/g |
Common Markets Grades
Chickpea Protein is graded by protein assay, source fraction, and processing route.
Concentrate grades carry 60 to 70 percent protein and are produced by dry fractionation. They retain a recognizable chickpea flavour and a higher residual fibre and starch fraction.
Isolate grades at 80 to 85 percent protein are produced by wet extraction. The wet process delivers a milder flavour and superior solubility, suitable for beverages and dairy alternatives.
A textured chickpea protein grade is produced for meat analog applications, with an extruded fibrous structure analogous to textured soy protein.
Most material is conventionally non-GMO, since the chickpea supply chain does not include transgenic varieties. Organic certification is produced from suppliers sourcing from certified organic pulse growers.
Applications
- Plant-based dairy alternatives: chickpea milk, yogurt, and cream cheese substitutes
- Plant-based meat analogs, particularly chicken-style and meatball-style products
- Hummus-style spreads and dips as a protein fortifier
- Pasta and noodles, building on the established chickpea pasta category
- Bakery applications: breads, crackers, and savory baked snacks
- Snack chips and puffs as a protein-fortified alternative to corn and potato snacks
- Plant-based egg formats blended with other functional proteins
- Sports protein blends paired with cereal proteins for amino acid balance
- Soups, sauces, and dressings as a protein source and emulsifier
- Protein bars and meal-replacement formats
- Gluten-free baking systems where chickpea protein provides structure
Brands Using Chickpea Protein
Widely-distributed consumer products that list Chickpea Protein on the ingredient label.
- BanzaChickpea Penne ↗Banza Chickpea Penne product page lists chickpeas as the first ingredient, providing 14 g protein and 8 g fibre per serving in the gluten-free pasta.Label verified 2026-05-24
- BanzaChickpea Rotini ↗Banza Chickpea Rotini product page lists chickpeas as the primary ingredient with pea starch and tapioca, delivering 14 g protein per serving.Label verified 2026-05-24
- ChickapeaChickapea Penne ↗Chickapea Penne product page lists only two ingredients: organic chickpeas and organic yellow peas, delivering 24 g protein per 3.5 oz serving.Label verified 2026-05-24
- ChickapeaChickapea Spaghetti ↗Chickapea Spaghetti product page lists organic chickpeas and organic yellow peas as the only two ingredients in this protein-rich pasta.Label verified 2026-05-24
- Tolerant FoodsOrganic Chickpea Penne ↗Tolerant Foods Organic Chickpea Penne product page lists organic chickpea flour as the single ingredient with no fillers or binders.Label verified 2026-05-24
- Tolerant FoodsOrganic Chickpea Rotini ↗Tolerant Foods Organic Chickpea Rotini product page lists organic chickpea flour as the only ingredient, providing plant-based protein in a single-ingredient pasta.Label verified 2026-05-24
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Chickpea Protein
Top Chickpea Protein manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Chickpea Protein
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Chickpea Protein out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Chickpea Protein together with other ingredients such as Collagen Peptide, Soy Protein Isolate and Fish Collagen Peptide into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Chickpea Protein is regulated as a food ingredient derived from a conventional food source.
In the United States it is treated as Generally Recognized as Safe when produced from food-grade chickpeas. No specific premarket approval is required.
In the European Union the ingredient is treated as a standard food ingredient and does not require Novel Food authorisation, as chickpea has a long documented history of food use.
Allergen labelling for chickpea is not mandatory in the United States or the European Union, although individuals with documented chickpea or pulse allergies should exercise caution. Some labels carry voluntary advisory statements.
Kosher, Halal, vegan, and non-GMO certifications are widely available. Organic and regenerative-agriculture certifications are increasingly common.
Manufacturing Process
Chickpea Protein is produced by either dry fractionation or wet extraction of dehulled chickpeas.
Dry fractionation begins with fine milling of dehulled chickpeas into flour. Air classification then separates the finer protein-rich fraction from the coarser starch-rich fraction. This route yields concentrate grades with minimal water use and full retention of native protein structure.
Wet extraction begins with slurrying chickpea flour in water at alkaline pH. The protein dissolves while fibre and most of the starch remain insoluble and are removed by centrifugation. The protein is then precipitated at the isoelectric point near pH 4.5, washed, neutralised, and spray-dried.
Membrane processing is gaining ground as an alternative to isoelectric precipitation. Ultrafiltration retains the protein in its native conformation, which improves solubility and reduces flavour carryover.
Major production locations include Canada, India, Australia, France, and the United States, mirroring the global chickpea growing regions.
