Chickpea protein powder starts with one simple ingredient: high-quality, non-GMO chickpeas. These chickpeas are carefully cleaned and de-hulled to remove impurities before being milled into a fine flour. This flour forms the foundation for the protein powder—but what happens next makes all the difference.

‎

While some manufacturers use high-heat processing that can damage delicate amino acids, enzymes, and minerals, higher-quality powders are made using cold-processing. Cold-processing uses low temperatures to preserve the raw nutritional value of the chickpeas, resulting in a powder that’s easier to digest, more bioavailable, and more effective.

(Important: Not all chickpea protein powders are cold-processed—choosing a premium product matters.)

‎

Why the Production Process Matters

The way chickpea protein powder is produced impacts everything from nutrient retention to how it tastes and feels in your body. Cold-processing, a method used only by select premium powders, protects the protein structure to ensure your body gets the full benefit of a plant-based complete amino acid profile.

Cold-processing also enhances digestibility, making it easier on the stomach and reducing common issues like bloating or heaviness. Finally, using less heat means there’s less need for synthetic additives or fillers, allowing the chickpea’s raw, natural nutrition to remain pure and fully effective. Choosing a chickpea protein powder that’s cold-processed and minimally handled ensures you’re getting a supplement that actually delivers real, uncompromised results.

Here’s a quick summary of why cold-processing matters:

• Preserves Amino Acids and Enzymes
• Boosts Nutrient Absorption
• Maintains Taste and Texture
• Enhances Digestibility
• Delivers a Cleaner Product

‎

Why Choose Sport Formula Chickpea Protein Powder?