Spain Chickpeas Market Overview, 2030

Spain ranks among the top chickpea producers in Europe, with cultivation concentrated in regions like Castile and León, Andalusia, Extremadura, and Castilla-La Mancha, which combine traditional farming practices and modern commercial agriculture. Chickpeas hold a deep culinary significance in Spain, featuring prominently in traditional dishes such as cocido madrileño, potajes (stews), and ensaladas de legumbres (legume salads), reflecting strong local consumer preference. The country grows both heirloom varieties and hybrid Kabuli types, the latter favored for their larger size and softer texture, suited for export and processing. Despite solid domestic production averaging over 40,000 metric tons annually, Spain supplements supply through imports mainly from Mexico, Canada, and Argentina to meet processing demand and maintain price stability. Farmers benefit from the European Union’s Common Agricultural Policy (CAP), which provides incentives encouraging the cultivation of legumes including chickpeas to promote crop diversification and environmental sustainability. The sector also increasingly focuses on traceability, sustainability, and quality, highlighted by the growing adoption of PDO (Protected Designation of Origin) certifications such as the well-known Garbanzo de Fuentesaúco. Spanish chickpea producers and processors emphasize drought-resistant farming techniques to mitigate challenges posed by Spain’s Mediterranean climate, characterized by hot, dry summers. In response to these climatic pressures, investments in improved irrigation and soil management have increased. Export volumes for canned and jarred chickpeas under Spanish gourmet brands have seen an upward trend, driven by demand in European markets. Certification bodies such as CAECYL, CAAE, and EU Organic standards play a critical role in assuring product quality and meeting consumer expectations for organic and sustainable foods.

According to the research report ""Spain Chickpeas Market Overview, 2030,"" published by Bonafide Research, the Spain Chickpeas market is anticipated to grow at more than 2.68% CAGR from 2025 to 2030. Spain produces over 40,000 metric tons of chickpeas annually, yet domestic demand consistently exceeds supply, leading to a growing reliance on imports and processed products. The expanding market is driven by increasing consumer interest in plant-based and vegan diets, which has pushed chickpeas into mainstream food consumption beyond traditional uses. According to Spain’s Ministry of Agriculture (MAPA), canned chickpea consumption grew by 6.5% in 2023, reflecting rising popularity in ready-to-eat and convenience food segments. Export activity remains robust, with Spain exporting chickpeas valued at approximately €12.5 million in 2023, mainly to neighboring countries such as France, Italy, and Portugal. Regional brands including Legumbres Luengo, El Hostal, and La Fuensantica dominate the packaged and canned chickpea market, focusing on quality and regional identity. The organic chickpea farming sector is expanding, particularly in Andalucía and Extremadura, supported by CAP subsidies encouraging environmentally friendly legume cultivation to improve soil fertility and reduce water use. Innovations in chickpea-based products are becoming more visible in major retail chains like El Corte Inglés, Carrefour, and Lidl, where chickpea pasta, hummus, and snack products have gained shelf space. The shift to chickpeas is partly driven by drought conditions and water-use restrictions affecting traditional water-intensive crops, making chickpeas a more sustainable alternative in dryland farming systems. Local companies such as Legumbres Luengo and Conservas Pedro Luis are key players in processing and distribution, combining traditional know-how with modern food processing technologies. The regions of Castile and Andalusia remain central to chickpea production, with farmers increasingly adopting drought-resistant cultivars and precision agriculture techniques to manage climatic variability.

In Spain, Kabuli chickpeas dominate the domestic market and production landscape, appreciated for their larger size, smooth texture, and versatility in traditional and modern culinary uses. Popular regional varieties include Garbanzo de Fuentesaúco, which holds Protected Geographical Indication (PGI) status, along with Garbanzo Pedrosillano and Garbanzo Blanco Lechoso. These heirloom Kabuli varieties have received government support to preserve their genetic traits under Geographical Indications (IGPs), ensuring quality and regional identity. Kabuli chickpeas are widely used in traditional Spanish dishes like cocido madrileño and potajes, as well as in canned, ready-to-eat formats that appeal to growing health-conscious and vegan consumers. Desi chickpeas, in contrast, are not cultivated locally but are imported mainly to serve ethnic communities in major cities such as Madrid, Barcelona, and Valencia. These smaller, darker-skinned Desi chickpeas cater primarily to Indian, Pakistani, and North African immigrant populations, who use them in dishes like chana masala and various stews. The demand for Desi chickpeas remains stable but limited compared to Kabuli types. Spanish market players supply Kabuli chickpeas not only for local consumption but also for gourmet export markets under Spanish DOP (Denomination of Protected Origin) labels, which emphasize traceability, authenticity, and quality assurance. The emphasis on Kabuli varieties aligns with consumer preferences for smooth-textured chickpeas in snacks, salads, and hummus, while Desi chickpeas meet niche ethnic market needs.

In Spain, chickpeas are available in multiple forms to meet diverse consumer and industrial needs, with canned chickpeas being the most popular retail product. Leading brands such as Legumbres Luengo and Carrefour produce private-label canned chickpeas widely sold in supermarkets across the country, catering to convenience-focused buyers and home cooks. Whole dried chickpeas also hold significant market share, available in bulk or branded packs, and sold through mainstream supermarkets, organic food stores, and cooperatives, especially in chickpea-growing regions like Andalusia and Castile. Chickpea flour, known locally as harina de garbanzo, has seen rapid growth in health food, gluten-free, and vegan product segments, used in a range of traditional dishes like tortillitas de camarones (a specialty from Andalusia), as well as in modern snacks and baking mixes. The increasing consumer interest in plant-based and allergen-free foods supports this flour's rising popularity. Split chickpeas, or chana dal, have a limited presence in Spain, typically confined to ethnic grocery stores serving South Asian and North African communities in urban centers. Additionally, artisanal and innovative brands are introducing chickpea-based hummus, ready meals, and snack mixes, reflecting a trend towards convenient, protein-rich foods. Spain also witnesses the emergence of chickpea pasta, crackers, and other value-added products that tap into growing demand for gluten-free and plant-based options. These products complement traditional whole and canned chickpeas, expanding the product portfolio available to consumers.

In Spain, chickpeas are primarily used in the food and beverage sector, reflecting their deep roots in traditional cuisine and growing adoption in modern, plant-based diets. Chickpeas form a core ingredient in classic Spanish dishes such as cocido madrileño and various potajes, and their use is expanding rapidly in vegan, organic, and convenience food segments. Chickpea flour is increasingly incorporated into bakery items, meat analogs, and ready-to-cook recipes, responding to consumer demand for gluten-free and high-protein alternatives. The popularity of hummus, once a niche product, has grown significantly in Spanish supermarkets like Mercadona, Dia, and Carrefour, which now offer multiple varieties, making it a staple dip in many households. Chickpeas also find applications in baby foods and institutional catering, including school meal programs, where pureed chickpeas provide valuable fiber and plant protein. Chickpeas have minimal presence in Spain’s livestock feed market, as soy remains the preferred protein source for animal diets. However, in some dryland farming areas, particularly in Andalusia and Castile, chickpea by-products such as husks and cracked grains are blended into feed rations for goats, sheep, and cattle. This practice is mainly carried out by local feed cooperatives aiming to utilize available agricultural residues efficiently. Moreover, chickpea protein is gaining traction in the functional foods sector, used in energy bars and other health-focused products. Hotels and large kitchens across Spain also rely on canned chickpeas due to their convenience and consistent quality.

The B2B segment comprises bulk purchases by food processors, canning industries, restaurant chains, institutional caterers, and cooperative buying groups. Spanish food companies such as Conservas Pedro Luis, Legumbres La Cochura, and Luengo are major B2B players, sourcing chickpeas from both domestic producers and international suppliers like Mexico, Argentina, and Turkey. These companies process dried chickpeas into canned, cooked, and vacuum-packed products for resale under their own brands or for private labels used by large supermarket chains. Chickpeas are also distributed via wholesale food markets such as Mercamadrid and Mercabarna, where traders and distributors supply legumes in bulk to hospitality, catering, and foodservice providers. In the B2C segment, chickpeas are sold through hypermarkets, supermarkets, traditional markets, organic food stores, and online platforms. Spanish consumers commonly purchase whole dried chickpeas in 0.5–1 kg packaging and canned chickpeas in 400 g formats. Retailers like Mercadona, Lidl, and El Corte Inglés offer multiple chickpea brands and private labels, with organic and locally-grown variants gaining popularity due to eco-conscious buying habits. Branded players like Luengo and Gvtarra dominate shelf space in cooked legumes, while bulk dried chickpeas are also widely available in open-air markets and cooperatives. The B2C market has seen a strong rise in e-commerce orders for pulses during and after the COVID-19 pandemic, with platforms like Amazon.es and Ulabox offering competitive pricing and delivery. Subscription boxes and specialty health-food portals are increasingly offering chickpea-based snacks and meal kits, targeting young and health-conscious urban consumers. Show more