China is not a major producer of chickpeas, but its consumption has steadily grown over the last ten years. Xinjiang province remains the only significant domestic cultivation region, where farmers grow small volumes of Kabuli-type chickpeas, mainly for regional consumption. These chickpeas are especially popular in northwest China, notably among the Uyghur population, where chickpeas feature in traditional dishes like polo and nang-based stews. In urban centers such as Beijing and Shanghai, chickpeas are consumed more widely for health reasons, particularly in vegetarian and vegan diets. The popularity of hummus and plant-based protein products among young consumers has also driven the demand. Chickpeas are positioned as high-protein, low-fat, and gluten-free, which appeals to urban health-focused demographics.

Domestic output is minimal, so the country depends heavily on imports from Australia, Russia, Canada, and Myanmar. Many of these imports are driven by needs in health food production, functional snack processing, and food services. Certifications like China National Accreditation Service for Conformity Assessment (CNAS), China Entry-Exit Inspection and Quarantine (CIQ), Guobiao Standards, and Organic China are mandatory for imported chickpeas. These certifications ensure food safety compliance and help brands market their products to China's quality-sensitive consumers. The chickpeas market has also grown due to social media awareness, recipe sharing apps, and health influencers who promote chickpeas as part of modern Chinese wellness culture.According to the research report "China Chickpeas Market Research Report, 2030," published by Actual Market Research, the China Chickpeas market is anticipated to grow at more than 4.03% CAGR from 2025 to 2030. China’s chickpea acreage is negligible, with Xinjiang contributing less than 15,000 hectares as of 2023, based on provincial-level agricultural reports. Most of the production uses traditional manual harvesting techniques, and mechanization remains low.

The average yield in Xinjiang hovers around 1.2 to 1.5 tons per hectare, which is lower than global standards. Local prices for domestically grown chickpeas range from CNY 7.5–9.2 per kg depending on grade, while imported chickpeas especially large Kabuli are sold at wholesale rates between CNY 6.8–8.5 per kg, as per data from the China Agricultural Wholesale Market Association (CAWA). In 2023, China imported over 80,000 metric tons of chickpeas. These imports arrive mainly through ports in Guangzhou, Shanghai, and Tianjin. The chickpea supply chain involves large food importers, such as COFCO and Sinograin, and private trading firms that distribute to regional wholesalers and processors. Post-import, chickpeas go through cleaning, sorting, and packaging before reaching the B2B and retail markets.

Packaging sizes vary from 500g to 25kg sacks, depending on the end-user. Processing facilities are mostly concentrated around eastern and southern China for better logistics and access to food manufacturing hubs. While cold storage is not essential, storage warehouses must comply with moisture control standards to avoid pest infestations, especially during high humidity months. Chickpea prices spiked in early 2022 due to logistical disruptions and limited shipments from Myanmar and Australia. However, stability returned in late 2023 following seasonal supply improvements. Imports require CIQ clearance, pesticide residue testing, and GB standards adherence before final market entry.

Delays at customs due to documentation issues or mismatch in phytosanitary certification often impact delivery schedules, increasing warehousing and port handling costs for importers.China’s chickpea market is largely driven by Kabuli chickpeas, with Desi types holding a minimal share due to limited processing infrastructure for splitting and dehusking. Kabuli chickpeas, especially large-seeded 8–10 mm sizes, are in higher demand among urban processors and food services. Most imported chickpeas belong to the Kabuli category, as confirmed by 2023 customs import classification codes and trade reports. China imports Kabuli chickpeas from Australia, Canada, Russia, and Argentina. Australian Kabuli chickpeas, known for their uniform size and high protein content, are widely used in hummus production and premium snacks. Canadian Kabuli varieties, like CDC Leader and Frontier, are used for flour processing and foodservice chains.

Kabuli chickpeas dominate both retail and wholesale shelves, packed under brands like COFCO, Dali Foods, and imported private-label FMCG brands. Retail pack sizes include 500g, 1kg, and bulk 25kg bags for the hotel and catering segment. Kabuli chickpeas are also preferred for export-based food processing, with China exporting value-added chickpea-based snacks and flour to Southeast Asia. On the other hand, Desi chickpeas are imported primarily from Myanmar and India in small volumes, mainly for the ethnic Indian and Muslim Hui communities concentrated in provinces like Yunnan and Ningxia. Desi chickpeas are consumed as chana dal, flour, or soaked and cooked whole. However, Desi types face a market challenge due to low awareness and lack of customized processing units.

Milling facilities capable of producing besan from Desi chickpeas are limited and concentrated in select zones. Moreover, India’s export restrictions on pulses during 2022–2023 limited Desi availability. Whole chickpeas account for the largest volume share in China’s chickpea market, mainly dominated by imported Kabuli variants. These are distributed across wholesale dry goods markets, urban supermarkets like Carrefour and RT-Mart, and online platforms like JD.com and Tmall. Whole chickpeas are sold as dried pulses for home cooking, institutional kitchens, and hot pot restaurants. Importers such as COFCO, Sinograin, and Tianjin Xinrongda source bulk volumes of whole chickpeas, especially 8–10 mm Kabuli, which are popular among foodservice processors due to their consistent size and water absorption rate.

Flour-based chickpea products used in noodles, baked goods, and health-oriented foods have witnessed growth since 2021, driven by urban health trends and demand for gluten-free options. Chinese food processors such as Jinmailang and smaller health-snack brands use chickpea flour in crackers, steamed buns, and plant-based snacks. However, chickpea flour production remains limited and is largely dependent on milling imported whole Kabuli chickpeas, as local cultivation of Desi types remains negligible. The flour is produced in select zones like Shandong and Hebei, where pulse processors operate semi-automated grinding and sifting facilities. Canned chickpeas form a growing but niche segment, primarily found in high-end supermarkets and health food aisles, imported by brands such as Goya, La Bio Idea, and Bonduelle. These products cater to expats, high-income consumers, and HORECA outlets in tier 1 cities.

Canned chickpeas are often used in salads, hummus, and Western-style dishes in hotels and foreign chain restaurants. Split chickpeas, mainly Desi chana dal, are present in very limited quantities, sourced from Myanmar and occasionally India. These are mostly sold in ethnic and halal grocery shops catering to Indian, Pakistani, and Hui Muslim populations. The lack of domestic Desi production and limited awareness has restricted split chickpeas to minor urban centers and niche B2C retail.Food use dominates China’s chickpeas market. Most chickpeas are used in human consumption, primarily as whole pulses and flour. In domestic households, chickpeas are cooked into stews, soups, or stir-fried with vegetables, particularly in Xinjiang, where the Hui and Uyghur communities use chickpeas in traditional lamb-based dishes.

In urban areas, chickpeas are used in fusion meals, salad bowls, and plant-based offerings in fast-casual chains like Wagas and Element Fresh. Imported chickpeas also feed China’s growing hummus market, especially in cafes and Western-style restaurants. Companies like Shanghai Hummus Co. and Beijing-based Taste Lab produce retail hummus products using chickpeas sourced from Canada, Australia, and Turkey. Chickpea flour is increasingly applied in healthy snack production, bakery mixes, and protein-rich meal replacements. Brands in cities like Guangzhou and Chengdu are developing chickpea-based granola bars and gluten-free flour blends. Feed use of chickpeas in China remains marginal due to high costs and lack of large-scale Desi-type production.

However, some limited volumes are processed into meal and added to specialty animal feeds in research trials or pet food blends, especially by premium pet food brands that market chickpeas as a hypoallergenic protein. Other uses include use in herbal medicine formulations, especially in traditional Xinjiang medicine systems where chickpeas are mixed into dry powders or decoctions. Chickpeas are also used in food ingredient R&D by universities and functional food companies, looking to extract starch or protein isolates. These innovations are being researched by labs under institutions like Jiangnan University and China Agricultural University. However, commercial application outside of food remains small, with minimal industrial-scale utilization due to lack of domestic raw material access and low consumer awareness.China’s chickpeas market moves mainly through B2B channels, covering importers, food processors, wholesalers, and ingredient suppliers. Companies like COFCO, Sinograin, and Jiusan Group lead bulk imports and supply chickpeas to regional trading centers in cities such as Qingdao, Tianjin, and Guangzhou.

These large players distribute to food manufacturing units that use chickpeas in soups, meal kits, canned pulses, and flour-based snacks. Several local processors in Henan, Anhui, and Shandong provinces purchase chickpeas for milling into besan or roasting for ready-to-eat formats. B2B platforms such as Alibaba 1688, Made-in-China.com, and Chinagoods facilitate bulk chickpea sales for hotels, institutional kitchens, and private-label brands. Chickpeas are also procured by foodservice players like catering services, airline food units, and mid-sized restaurant chains offering Mediterranean or vegetarian cuisine. On the B2C side, chickpeas are sold in raw, canned, and flour form through both online and offline channels. E-commerce giants like JD.com, Tmall, and Pinduoduo list local and imported chickpeas under health food categories, while offline availability exists in hypermarkets like Carrefour, Walmart China, RT-Mart, and local wet markets in cities with Muslim populations.

Organic and imported varieties are sold at Ole, City Shop, and Hema Fresh. Packaging varies from 250g to 2kg sizes, with Canadian Kabuli chickpeas often branded as organic or high-protein products. Retail presence of chickpea flour and ready-to-eat roasted chickpeas is increasing in healthy snack aisles and bakery ingredient racks. Private DTC brands, like Beijing’s Leafy Health and Shanghai’s Nutroots, promote roasted chickpeas and hummus kits online targeting urban millennials. Demand from vegetarian, vegan, and a gluten-free consumer is rising slowly but remains niche. Sales promotions linked to healthy eating trends, fitness diets, and international food days are helping boost B2C visibility.

Considered in this report• Historic Year: 2019• Base year: 2024• Estimated year: 2025• Forecast year: 2030Aspects covered in this report• Chickpeas Market with its value and forecast along with its segments• Various drivers and challenges• On-going trends and developments• Top profiled companies• Strategic recommendationBy type • Kabuli Chickpeas• Desi ChickpeasBy Form• Whole Dried Chickpeas • Chickpea Flour (Besan)• Canned Chickpeas • Split Chickpeas (Chana Dal)By Application• Food & Beverage• Animal Feed• OthersBy Distribution Channel• B2B • B2C.