Beyond hummus-an up-to-date scientific review of chickpeas, health, and environmental impact

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dc.authorid�avikin, Katarina/0000-0002-2086-9593
dc.authoridAydin, Betul/0000-0002-9092-1350
dc.authorid?uji? Nikoli?, Nada/0000-0002-6736-3637
dc.authoridY�lmaz, Ebru/0000-0003-1905-1265
dc.authoridCopperstone, Claire/0000-0003-2724-3902
dc.contributor.authorCopperstone, Claire
dc.contributor.authorJones, Petra
dc.contributor.authorAydin, Betul
dc.contributor.authorZivkovic, Jelena
dc.contributor.authorCan Aytar, Erdi
dc.contributor.authorKalkan Yildirim, Hatice
dc.contributor.authorCujic Nikolic, Nada
dc.contributor.authorKunili, Ibrahim Ender
dc.contributor.authorYilmaz, Ebru
dc.contributor.authorTirpanci Sivri, Goksel
dc.contributor.authorSeylam Kusumler, Aylin
dc.contributor.authorOzalp Unal, Derya
dc.contributor.authorBratovcic, Amra
dc.contributor.authorOzmen, Ozge
dc.contributor.authorGunduz, Selin
dc.contributor.authorSavikin, Katarina
dc.contributor.authorSirbu, Alexandrina
dc.contributor.authorRimac Brncic, Suzana
dc.contributor.authorBantis, Filippos
dc.contributor.authorIvanova, Teodora
dc.contributor.authorChervenkov, Mihail
dc.contributor.authorOrahovac, Amil
dc.contributor.authorBalazs, Balint
dc.contributor.authorDilgen, Mevlude Nur
dc.contributor.authorNegrao, Sonia
dc.contributor.authorKnez, Marija
dc.date.accessioned2026-02-27T07:33:34Z
dc.date.available2026-02-27T07:33:34Z
dc.date.issued2025
dc.description.abstractChickpeas (Cicer arietinum L.), form part of the pulses group and have been cultivated and consumed for many years, providing beneficial nutritional properties, whilst also being considered as sustainable foods. The global market for chickpeas is expected to continue growing because of increased consumer acceptability and growing needs for foods that support nutritional health and demand for alternative plant-based protein sources. Furthermore, these crops contribute to nitrogen fixation in soils and are therefore utilized for crop rotation systems, important in today's need to cope with sustainability demands. Food security is a major concern, with increasing pressure to supply affordable, accessible and nutritious foods to the world's growing population. On the other hand, challenges for chickpea consumption exist and may be in part explained by various sociocultural and economic factors, such as lack of knowledge and long preparation times, as well as the current global nutrition transition marked by increasing fast food availability and preferences. Crops like chickpeas therefore have an important role in addressing many Sustainable Development Goals (SDGs) including SDG 2 (Zero Hunger) and SDG 13 (Climate Action). Chickpeas' nutritional profile includes protein quality, fiber, micronutrients and bioactive compound content. Antinutrients are also present, reducing nutrient bioavailability and provoking digestive health issues with some allergenic potential also observed. Mitigation techniques range from pre-cooking methods such as soaking and dehulling, as well as various cooking processes and fermentation. The latter process has been shown to improve probiotic activity and reduce phytate levels, in particular. The aim of this review is therefore to re-examine the nutritional profile for the two main chickpea types, the 'kabuli' and 'desi' types, the limitations of the antinutritional factors present, and explore techniques to mitigate these compounds. Socio-cultural and economic limitations faced by farmers will be addressed, a concern since it could further exacerbate poverty and food insecurity. Successful strategies that have improved yields will also be presented. The review will therefore present the integration of nutritional health with environmental considerations so as to deliver an updated picture for the chickpea crop and provide actionable recommendations to address the growing global population's future needs.
dc.description.sponsorshipBulgarian National Science Fund [CA22146, 451-03-136/2025-03/200015, 451-03-136/2025-03/200003, (Kcy;Pcy;-06-Kcy;Ocy;Scy;Tcy;/4.21.05.2024]
dc.description.sponsorshipThe author(s) declare that financial support was received for the research and/or publication of this article. This research was funded by COST Action DIVERSICROP, CA22146, supported by COST (European Cooperation in Science and Technology). COST Action CA22146-Harnessing the potential underutilized crops to promote sustainable food production. This research was also supported by the Ministry of Science, Technological Development and Innovation, Republic of Serbia (Grant No. 451-03-136/2025-03/200015 and 451-03-136/2025-03/200003). DIVERSICROP activities in Bulgaria are supported by Bulgarian National Science Fund under Historical and contemporary aspects of the cultivation and use of neglected crops project (& Kcy;& Pcy;-06-& Kcy;& Ocy;& Scy;& Tcy;/4.21.05.2024).
dc.identifier.doi10.3389/fsufs.2025.1672634
dc.identifier.issn2571-581X
dc.identifier.urihttp://dx.doi.org/10.3389/fsufs.2025.1672634
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4640
dc.identifier.volume9
dc.identifier.wosWOS:001613553600001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherFrontiers Media SA
dc.relation.ispartofFrontiers In Sustainable Food Systems
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectchickpeas (Cicer arietinum L)
dc.subjectnutrition and health
dc.subjectsustainability
dc.subjectunderutilized crops
dc.subjectenvironmental conditions
dc.titleBeyond hummus-an up-to-date scientific review of chickpeas, health, and environmental impact
dc.typeReview

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