Chickpeas are a legume, also known as garbanzo bean in the USA and in Asia as Chana or Bengal Gram.
Chickpeas are in the Fabaceae
family of plants which includes other legumes like peanut, soya beans, lentils, lupin, green beans, peas and mung beans.
There is one allergenic protein in chickpea allergy, that is Cic a 1, a late embryogenesis protein, which is produced in the plant for growth.
Most other legumes contain seed storage proteins
, lipid transfer proteins
, all panallergens which can cause cross reactivity problems.
Chickpeas have not yet been found to contain any of these allergens (at the time of writing - Sep 2021), there are currently conflicting studies on whether they contain vicilin and 2S seed storage protein - but these have not yet been accepted by the WHO (World Health Organization) Allergen Nomenclature System. If you are interested in what it takes for a protein to be internationally accepted as an allergen there is more information HERE
Chickpea allergy is not currently associated with any allergic syndromes.
There is some evidence of cross reactivity with other legumes, most commonly lentils, but cross reactivity has also been noted with lupin, peanuts and soya beans.
Allergen Encyclopedia - Chickpea
Anaphylaxis Campaign - Legumes
Allergy information for: Chickpea, garbanzo, bengal gram (Cicer arietinum)
Articles and Journals
Identification and Characterization of IgE-Reactive Proteins and a New Allergen (Cic a 1.01) from Chickpea (Cicer arietinum), 2020
Food allergy and cross-reactivity-chickpea as a test case, 2014
Vicilin and the basic subunit of legumin are putative chickpea allergens, 2013
Clinical features of legume allergy in children from a Mediterranean area, 2008
In vitro and in vivo cross-reactivity studies of legume allergy in a Mediterranean population, 2008
Chickpea: a major food allergen in the Indian subcontinent and its clinical and immunochemical correlation, 2001
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