While the benefits of chickpeas are well understood as a snack and food ingredient (hummus!), the benefits of chickpea milk continue to gain awareness globally. In fact, chickpeas make a delicious plant-based milk with a multitude of nutritional and environmental benefits. 

As more chickpea milk products come to market, we can mark it as a strong contender in the realm of plant-based milk alternatives. We believe chickpea milk can completely replace soy milk on the global stage as a nutrient-dense, delicious plant-based milk.

Delving deeper into its unique characteristics further reinforces its appeal to a broad audience, from health enthusiasts and vegans to individuals with food allergies. 

The benefits are numerous, which is why Tally Kids is powered by chickpeas!

1. Nutrient-Rich

One of the standout benefits of chickpea milk is its nutrient density. Chickpeas are rich in essential nutrients such as protein, fiber, iron, zinc, phosphorus, and B vitamins (1). When transformed into milk, these nutrients are carried over, providing a nutritionally-sound beverage.

The protein content of chickpea milk is particularly noteworthy. Many plant-based milks lack sufficient protein content compared to dairy milk. However, chickpea milk rises above the rest, offering a protein level that rivals dairy milk (1). Furthermore, this protein is of high quality, providing all essential amino acids that the human body cannot produce itself (2).

The vitamins and minerals in chickpea milk also play crucial roles in maintaining optimal health. For instance, the B vitamins are necessary for brain health and energy levels, while minerals like zinc and iron are important for immune function and oxygen transport, respectively (1).

2. Low in Fat and Free from Allergens

Chickpea milk is an excellent choice for those looking to cut down on fat intake. It is naturally low in fat and contains no saturated fat (3). This can be a boon for those looking to maintain heart health, as excessive saturated fat intake has been linked with an increased risk of cardiovascular disease.

Importantly, chickpea milk is free from common allergens. It doesn't contain lactose, gluten, or nuts, making it a safe choice for individuals with these common food allergies or intolerances (4). This broadens its appeal and usability in a market where allergen concerns are often a limiting factor for consumers.

3. Good for Digestive Health

Thanks to its high fiber content, chickpea milk is beneficial for gut health. Dietary fiber aids in digestion by adding bulk to the stool, which helps prevent constipation and promotes overall digestive health (5). Moreover, fiber acts as a prebiotic, providing nourishment for beneficial gut bacteria. A healthy gut microbiome is associated with various aspects of overall health, from digestion to mental well-being.

4. Environmentally Friendly

The environmental benefits of chickpea milk should not be underestimated. Chickpea cultivation has a much smaller environmental footprint compared to other crops used in milk production, such as almonds and soy. Chickpeas require less water and land to grow, and they help to improve soil fertility by fixing nitrogen, thus reducing the need for synthetic fertilizers (6).

5. Versatility in the Kitchen

Last but certainly not least, chickpea milk is extremely versatile in the kitchen. Its mild and creamy taste works well in a variety of dishes, from smoothies and cereals to baked goods and soups. It also froths well, making it a good choice for coffee drinks. This culinary versatility means chickpea milk can effortlessly replace dairy or other plant-based milks in virtually any recipe.

In conclusion, the benefits of chickpea milk extend beyond just being a dairy alternative. Its impressive nutrient profile, allergen-free status, gut health benefits, and environmental friendliness make it an exceptional choice for anyone seeking a nutritious and sustainable milk alternative. As consumers continue to explore plant-based options, chickpea milk is poised to become a staple in many diets.

References:

1. Hughes, G., et al. (2011). Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: Criteria for evaluation. Journal of agricultural and food chemistry. https://pubs.acs.org/doi/abs/10.1021/jf203220v

2. Jahan-Mihan, A., et al. (2015). The role of dietary pulses in maintaining the health of the digestive tract: A review. Journal of Medicinal Food. https://www.liebertpub.com/doi/abs/10.1089/jmf.2014.0169

3. Mudgil, D., et al. (2018). Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International Journal of Biological Macromolecules. https://www.sciencedirect.com/science/article/abs/pii/S0141813017338093

4. Taylor, S.L., et al. (2017). Prevalence and natural history of food allergy. Annals of allergy, asthma & immunology. https://www.annallergy.org/article/S1081-1206(17)30141-9/fulltext

5. Valdes, A.M., et al. (2018). Role of the gut microbiota in nutrition and health. British Medical Journal. https://www.bmj.com/content/361/bmj.k2179

6. Hossain, M.S., et al. (2019). Chickpea cultivation for improving soil health, climatic resilience and nutritional security: A review. Journal of Cleaner Production. https://www.sciencedirect.com/science/article/pii/S095965261931090X