Chickpeas are the protein rich ingredient set to star

A skyrocketing interest in chickpeas as a star ingredient in traditionally dairy, bean or wheat-based products is good news for health conscious consumers and for Australian agriculture.
For the health-conscious consumer, chickpeas are a rich source of iron, magnesium, fibre and protein.
They’ve been a staple of vegetarian meals for centuries and it’s no surprise that over 80 per cent of Australian chickpeas are exported to India, Pakistan and Bangladesh where vegetable curries and dhals are everyday meals.
For farmers, chickpeas are the ideal crop: fixing nitrogen in the soil, controlling diseases, pests and weeds and boosting the health of surrounding cereal crops.
“Plant-based protein from pulses such as chickpeas are not only an economical way to provide the world with a source of protein for human consumption, but it is an environmentally sustainable solution as well,” says Chris Blanchard, Director of Australian Research Council’s Training Centre for Functional Grains.
“Growing pulses such as chickpeas in our farming systems reduces our reliance on nitrogen-based fertilisers.”
Also in Australian Food News
- Red meat and climate change: A bonanza for low-GHG food marketers
- Live cattle trade rosy, comfort on welfare, city slickers ignorant: report
- Top 10: Australian Food News briefs
- NZ ponders 20 per cent sugary drink tax
AgriFutures Australia report that in 2016, Australian chickpea production reached 2,000,000 tonnes of primarily the Desi variety (commonly used in dhal). Kabuli chickpeas reap a much higher price and have more stringent requirements to go to market as these are primarily eaten whole.
Chickpeas have proven adaptable and attractive as an alternative to wheat-based wraps, pastas and burger bases as well as being turned into tofu and protein powders.
The rise in demand for vegan foods has driven the alternative market in plant-based proteins and gluten free foods. Statista measures the market for vegan packaged foods at a value of approximately $184 million in 2018, projected to reach $215 million by 2020.
Victorian Eat Well Foods produce a variety of plant-based foods, many containing Australian chickpeas, including vegetable sausages with chickpea and spinach to vegetable burgers containing herbs, spices and chickpea. They also began making and retailing chickpea tofu in 2016.
San Remo, best known for their pasta, are currently selling Pulse Chickpea Spirals – claiming they are using chickpea flour to provide a protein-rich alternative to wheat. The protein content of chickpeas is twice that of wheat.
McKenzies make chickpea flour, which can be used in everything from pastas to cakes, biscuits, muffins and in burger and falafel mix.
Chickpeas are low in fat, low GI and have a nutty, distinctive flavour. Whether as a flour, whole, diced, canned, fresh or powdered, there will be few supermarket aisles bereft of this adaptable ingredient.
Australian-owned cold pressed raw milk brand, Made By Cow, has been awarded “Best New Dairy Drink” a...
Pet food producer, Ridley, has sold its 25 per cent share in an Inverell manufacturing facility.
Due to the Easter long weekend, Australian Food News will not be published on Monday 17 April 2017. ...
Australians are purchasing more Asian vegetables at the supermarket and green grocer according to th...
Bulla has dedicated an entire factory facility to the production of a new nut-free vanilla ice cream...
A low-cost dinner meal kit popular in the United States is now available in select areas of Australi...
Leading Australian fruit producer Piñata Farms sent a record volume of specialty Honey Gold mangoes ...
CAULIFLOWER continues its run as the cool kid of the veggie patch and carb alternative du jour. And ...