{"id":22710,"date":"2026-08-20T13:48:52","date_gmt":"2026-08-20T13:48:52","guid":{"rendered":"https:\/\/drlouis.us\/louis-lab\/?p=22710"},"modified":"2026-08-26T02:11:02","modified_gmt":"2026-08-26T02:11:02","slug":"chickpea-beverages-a-growing-choice-among-plant-based-alternatives","status":"publish","type":"post","link":"https:\/\/drlouis.us\/louis-lab\/chickpea-beverages-a-growing-choice-among-plant-based-alternatives\/","title":{"rendered":"Chickpea Beverages: A Growing Choice Among Plant-Based Alternatives"},"content":{"rendered":"\n
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Chickpea Beverages: A Growing Choice Among Plant-Based Alternatives<\/strong><\/strong><\/h2>

Cristobal Huertas, Researcher | Merced \u2013 August 19, 2026<\/strong><\/p><\/div>\n\n\n\n

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Chickpea is becoming an emerging plant-based dairy alternative that is produced via chickpeas. As consumer choices change over time and the demand for sustainable, nutritious milk grows, chickpea-based beverage has gained attention due to its balanced nutritional profile and functional properties. Compared with many plant-based beverages, chickpea naturally contains higher levels of protein and dietary fiber while also providing essential micronutrients, including folate, iron, magnesium, potassium, and vitamin B. It may also contain bioactive compounds with antioxidant properties that may contribute to overall health. In addition, chickpea proteins may also exhibit favorable emulsifying foaming characteristics, making this a great alternative for lactose intolerant consumers.<\/p>\n\n\n\n

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One benefit of chickpea beverages (compared to plant-based alternatives) is its environmentally friendly production. Chickpeas require relatively low water inputs compared with other plant-based crops such as almonds and contribute to soil fertility through biological nitrogen fixation, reducing the need for synthetic fertilizers. This creates a more attractive option for consumers seeking a more sustainable dietary choice. However, despite its many nutritional advantages, chickpea milk faces many challenges. Raw chickpeas contain nutritional factors that can reduce nutrient bioavailability. However, this can be avoided if processing includes methods such as soaking, cooking, fermentation, germination, and enzymatic treatments, which can significantly decrease these compounds while improving digestibility, flavor, and texture. Finally, it is important to note that continued improvements in processing and product formulation are needed to enhance consumer acceptance and sensory quality.<\/p>\n\n\n\n

Hamioud, A., Benmeziane, F., & Djermoune-Arkoub, L. (2025). Chickpea milk: Nutritional profile, functional characteristics, bioactive compounds, and quality enhancement: A comprehensive review. Food and Feed Research, 52(2), 161\u2013179. https:\/\/doi.org\/10.5937\/ffr0-53776<\/mark><\/a> <\/p>\n\n\n\n

Rincon, L., Braz Assun\u00e7\u00e3o Botelho, R., & de Alencar, E. R. (2020). Development of novel plant-based milk based on chickpea and coconut. LWT, 128, 109479. https:\/\/doi.org\/10.1016\/j.lwt.2020.109479<\/mark><\/a> <\/p>\n\n\n\n

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