Garbanzo Flour Market - Global Forecast 2026-2032

The Garbanzo Flour Market size was estimated at USD 2.28 billion in 2025 and expected to reach USD 2.42 billion in 2026, at a CAGR of 7.24% to reach USD 3.73 billion by 2032.

Garbanzo flour, derived from ground chickpeas (Cicer arietinum) and commonly known as gram or besan flour, has evolved from a regional staple into a global ingredient of choice for food innovators. Traditionally integral to South Asian and Middle Eastern cuisines, this pulse-based flour has attracted renewed attention for its adaptability in both sweet and savory applications. As modern consumers embrace diverse culinary traditions, garbanzo flour has transcended ethnic boundaries to empower everything from flatbreads to protein-enriched bakery items.

Beyond its culinary versatility, garbanzo flour boasts a robust nutritional profile. According to U.S. Department of Agriculture data, every 100 grams delivers over 22 grams of protein and nearly 11 grams of dietary fiber, while providing key micronutrients such as iron, magnesium, and folate, satisfying up to 109% of the daily value for folate alone and contributing 45% of the protein daily requirement. Its gluten-free nature, coupled with a favorable amino acid composition, makes it an ideal choice for those with dietary restrictions and for food manufacturers targeting health-conscious demographics.

In recent years, demand has surged as plant-based and gluten-free trends converge. Health-driven consumers are drawn to garbanzo flour’s ability to reinforce protein content without compromising texture or taste. Industry research highlights that North American awareness of its health benefits continues to accelerate, with nearly eight in ten consumers recognizing chickpea flour as a nutrient-rich alternative to conventional grain-based flours. Consequently, garbanzo flour has secured its place in mainstream retail channels and high-volume food service menus, underpinning its status as a cornerstone of modern, health-forward product portfolios.

The garbanzo flour landscape is undergoing a profound transformation driven by evolving consumer values and technological progress. Ethical consumption, characterized by heightened concern for environmental impact and animal welfare, now underpins purchasing decisions across North America, Europe, and Asia-Pacific. Consequently, brands are prioritizing sustainable sourcing of chickpeas, leveraging transparent supply chains to underscore their commitments to regenerative agriculture and reduced carbon footprints.

Simultaneously, digital innovation is redefining how garbanzo flour reaches end users. Online direct-to-consumer platforms and subscription models have democratized access to specialty flours, while recipe-driven content and influencer partnerships amplify awareness of its culinary potential. Manufacturers are responding with pre-mixed blends and value-added formats that cater to convenience-seeking consumers, introducing roasted and seasoned variants that simplify product usage and deliver on taste expectations.

Furthermore, regulatory clarity around clean-label and allergen declarations is shaping product development. As European food authorities underscore the benefits of plant-based proteins, companies are formulating blends that highlight garbanzo flour’s role as a natural emulsifier and binder. In this dynamic environment, the convergence of sustainability imperatives with digital outreach and regulatory alignment is propelling garbanzo flour from a niche ingredient to a mainstream staple across food industry segments.

In 2025, the United States deployed a series of unprecedented tariffs on agricultural imports, profoundly influencing the cost structure of garbanzo flour production. A universal baseline tariff of 10% on all agricultural goods went into effect on April 5, stacking atop existing duties for many pulse imports and signaling a broad shift toward protective trade measures. This baseline was accompanied by country-specific reciprocal levies on over fifty trading partners, with individual rates reaching as high as 49%, further compounding input cost pressures.

For chickpea imports, the applied duty surged from an average Most Favored Nation (MFN) rate of 4.7% to an effective rate exceeding 20% in early 2025, according to APEDA data for HS Code 071320. This fourfold increase in tariff burdens has directly impacted importers and domestic producers reliant on cross-border supply chains, prompting many manufacturers to reassess sourcing strategies and consider nearshoring options to shield operations from volatile duty regimes.

Moreover, invoking emergency powers under the International Emergency Economic Powers Act, the administration expanded tariff scope to agricultural equipment and essential inputs such as fertilizers, pesticides, and specialty processing chemicals. While intended to bolster domestic production, these measures have squeezed margins for companies processing garbanzo flour, leading to higher finished-goods prices and accelerating a broader realignment toward domestic pulse cultivation and value-chain optimization.

The garbanzo flour market can be deconstructed through multiple segmentation lenses that reveal distinct pathways for product development and distribution. Based on form, end users encounter both pure powdered flours suited for artisanal and industrial baking and convenient pre-mixed formulations designed for instant use in batters and doughs. This bifurcation caters to production scale and end-use complexity, enabling manufacturers to address both premium and value-oriented tiers.

When viewed through the lens of type, conventional garbanzo flour coexists alongside a burgeoning organic segment, the latter propelled by clean-label claims and certifications that resonate with sustainability-focused consumers. Meanwhile, distribution channels span corner and gas station convenience stores, full-scale supermarkets and hypermarkets-both chain and independent-specialty health food outlets and organic markets, online direct-to-consumer platforms and multi-seller marketplaces, as well as institutional food service environments including cafeterias and a range of restaurants. Each channel presents unique volume, pricing, and promotional dynamics that influence product positioning and promotional cadence.

End-user segmentation further illuminates market intricacies: food manufacturers leverage garbanzo flour as a functional ingredient in high-volume bakery and snack production, food service operators adopt it to meet menu innovation demands, and households increasingly use it in home kitchens to craft gluten-free and protein-rich dishes. Finally, application-driven insights reveal its integration into baby foods-under both cereal and puree formats-baked goods spanning breads and pastries, meat substitute concentrates and textured vegetable proteins, dry and fresh pasta offerings, snack products from chips to crackers, and soups & sauces available as instant mixes or ready-to-eat solutions. This layered segmentation framework underscores the breadth of garbanzo flour’s market reach without constraining brands to a single value proposition.

Across the Americas, North America has emerged as a commanding market for garbanzo flour, driven by an expanding roster of gluten-free and plant-based menu innovations. In the United States and Canada, grocers and food service chains alike have substantially increased shelf space for pulse-based flours, with North America capturing nearly 44% of global demand in 2024. The region’s well-developed supply chains and robust consumer education on protein-rich, clean-label ingredients reinforce its leadership position.

In Europe, the Middle East, and Africa, market momentum is building on the back of strong traditional usage in regional cuisines and a fast-growing appetite for health and convenience foods. The MEA region generated over USD 125 million in revenue in 2024, with forecasts indicating sustained double-digit growth rates as distribution networks modernize and regulatory frameworks further endorse plant-based proteins. Moreover, European markets are progressively integrating garbanzo flour into mainstream bakery and snack segments, supported by shifting consumer preferences toward allergen-friendly alternatives.

Asia-Pacific continues to function as both the largest producer and an increasingly sophisticated consumer market. With India, Australia, and Pakistan leading harvest volumes, the region leverages its production base to supply both domestic processing hubs and export facilities. Rising urbanization and expanding middle-class populations in markets such as China and Southeast Asia are driving demand for convenient, nutrient-dense flours, positioning Asia-Pacific at the forefront of global garbanzo flour supply and consumption.

Major players in the garbanzo flour arena are strategically advancing product portfolios and supply-chain resilience to capitalize on rising demand. The Scoular Company has leveraged its pulse-processing capabilities to introduce non-GMO, high-protein garbanzo flour, prioritizing traceability and sustainability in its sourcing model. Similarly, AGT Food and Ingredients has invested in capacity expansion and R&D to develop novel chickpea-based ingredients for snacks and bakery applications, underscoring its commitment to innovation and premium quality.

Roland Foods and Hodgson Mill have differentiated through specialty offerings, with organic and stone-ground flours targeting artisanal and home-baking segments. Roland Foods emphasizes food-safety certifications and chef partnerships, while Hodgson Mill provides consumer education via recipe content and usage tutorials. Munchy Seeds has tapped the snacking niche by launching chickpea flour-based crackers and mixes, blending seeds and pulses to meet on-the-go nutrition needs.

Across the sector, companies such as Cargill, Archer Daniels Midland, and Axiom Foods continue to integrate vertical supply chains and partner with farming cooperatives to secure year-round supply. Their scale advantages enable competitive pricing, while private-label agreements with retail chains further cement garbanzo flour’s place alongside traditional grain flours.

To navigate the evolving garbanzo flour landscape, industry leaders should prioritize diversified sourcing strategies that blend domestic cultivation with targeted imports to mitigate tariff risks and supply disruptions. Building long-term partnerships with pulse growers and investing in regenerative agriculture can enhance supply resilience and reinforce brand authenticity. Moreover, companies must accelerate product innovation by developing convenience-oriented formats such as pre-blended mixes and roasted variants that cater to time-pressed consumers.

In parallel, leveraging digital channels-particularly direct-to-consumer platforms and recipe-driven content-will be essential for driving brand engagement and enabling demand-generation across key demographics. Investing in transparent traceability systems and eco-certifications will further distinguish offerings in an increasingly crowded market. Finally, rigorous cost-management practices and scenario planning around tariff fluctuations will be critical for safeguarding margins and maintaining competitive pricing, especially for manufacturers operating on thin processing spreads.

This study synthesizes data from a rigorous methodological framework that integrates primary and secondary research. Secondary inputs include international trade databases, government publications, and publicly available financial reports. Primary insights were captured through structured interviews with senior executives across the value chain, including pulse farmers, ingredient processors, retail buyers, and food service operators.

Quantitative data were triangulated using multiple sources to validate import-export figures, tariff schedules, and consumption trends. Qualitative analysis encompassed thematic coding of interview transcripts to distill strategic priorities and innovation imperatives. The combination of these approaches ensures a balanced perspective on market dynamics, competitive benchmarks, and growth enablers, delivering actionable intelligence to decision makers.

In summary, the garbanzo flour sector stands at a pivotal juncture where nourishing consumer demands, regulatory shifts, and international trade policies intersect. Stakeholders who proactively adapt through strategic sourcing, targeted innovation, and digital engagement will secure competitive advantages in a rapidly expanding market.

As barriers to entry lower and product formats diversify, understanding segmentation nuances and regional dynamics will be indispensable for driving growth. By aligning operational agility with consumer-centric product development, businesses can capitalize on the sustained momentum behind plant-based, gluten-free, and nutrient-dense ingredients and cultivate lasting market leadership.

To explore tailored strategies and gain unparalleled insights into the garbanzo flour market, reach out directly to Ketan Rohom, Associate Director of Sales & Marketing, at 360iResearch for a personalized consultation and secure your copy of the full report