Chickpea Miso

Chickpea miso is a fermented paste made from chickpeas, salt, and a mold culture called Aspergillus oryzae (koji). It is a variation of traditional Japanese miso, which is typically made with soybeans. The fermentation process breaks down the chickpeas, creating a rich, savory, and umami flavor.

Manufacturers use chickpea miso primarily as a flavoring agent to add a deep, savory, and slightly salty taste to foods. It is often found in savory snacks like chips and pretzels, as well as in cheese alternatives and other deli-style products.

Chickpea miso is generally recognized as safe (GRAS) by the FDA for use in food. As a fermented food, it contains probiotics which may support gut health, though research is ongoing. International bodies like JECFA have evaluated miso and its components. Evidence on the health effects of specific fermented foods at typical consumption levels is still developing.