*3.1.3.8 Chickpea protein*

Chickpea protein possesses many excellent advantages such as low cost, biodegradable, biocompatible, and non-toxic, hence, its use in the encapsulation field. Moreover, it is generally safe for use in the food industry because of little or no toxicity and side reactions [118–120]. Chickpea protein contains glutein, albumin, prolamine, and globulin with different percentage contents as the main composition: 3.12–6.89%, 8.39–12.31%, 19.38–24.40%, and 53.44–60.29%, respectively, and represents about 28.6% of total chickpea crops [121, 122]. It is a low-cost wall material and possesses high encapsulating ability, emulsifying properties, nutritional value, and beneficial health effects. Additionally, it can form thick viscoelastic films around oil droplets thus enhancing their stability through processing. The chickpea protein is widely used in different culinary applications because it has sustained nutritional benefits, and it is used in stews, soups, and salads [84, 93, 123, 124].
