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R&D Projects and products

In the Chickpea Project, we have several projects underway that seek to promote and diversify the consumption of chickpea. We are working to help chickpea recover lost ground on the shelves of supermarkets and occupy a place in the diet as important as other legumes, such as soy, which are not traditional components of the Mediterranean diet.

To this end, through R&D in agrifood, we aspire to obtaining new derivatives which make the consumption of this legume more attractive and healthier:

Black chickpea pâté

Our black chickpea pâté or hummus is a tasty way of eating and preparing this legume. This dish is widely consumed throughout the Eastern Mediterranean and is an increasingly common component of diets in Western countries.

Our chickpea pâté is made with extra virgin olive oil and is suitable for vegetarian and vegan diets.

Colored chickpea flour

Chickpea flour is widely consumed in India where it is commonly known as gram flour and is used as the equivalent of wheat flour. In the Chickpea Project, we believe that its use as a thickener, for coatings or even for making bread is a great alternative for those with gluten intolerance.

Chickpea milk or drink

Like soy, milk can be produced from chickpea. Its high protein and calcium content makes it an ideal drink for people with allergies or intolerances to animal milk as well as those on vegan diets.

Chickpea curd

Tofu or seitan (made from soy and wheat respectively) are a rich source of vegetable protein for those who follow vegetarian or vegan diets. In the Chickpea Project, we believe that chickpea protein could also be transformed into this type of product avoiding problems of allergies to soy or wheat gluten.

Indeed, a similar dish, called “tohu”, is already eaten in South-East Asia. In the Chickpea Project, we believe in “fusion food”: the best raw materials of the Mediterranean prepared in an age-old Asian style.

Colored Chickpea Salad

The flavor of chickpea makes it the perfect ingredient to combine with all types of foods including fish, seafood, meat and other vegetables. In the Chickpea Project, we want chickpeas to reach your table in a healthy and fun way, so we have launched a project to develop new lines of long-life and pre-cooked ready-to-eat chickpea salads.

We are currently submitting various materials we have in our catalog to taste and texture testing to determine which are the most suitable.

Snacks of colored roasted chickpeas

Roasted chickpeas are common ingredients of traditional mixed nut snacks. The Chickpea Project is developing a research program to select the most suitable chickpea varieties that retain the best organoleptic qualities of the seed after roasting.

In this program, we are also investigating how the roasting process affects the tone of the wide range of colored chickpeas that we have in our catalog.