Chickpea (Cicer arietinum L.): Integrating Nutritional Excellence, Health Benefits, and Abiotic Stress Resilience for Sustainable Food Systems

Chickpea (Cicer arietinum L.) is a major annual legume crop with a balanced nutritional profile and a broad spectrum of bioactive constituents; these characteristics have made it a useful ingredient in health-oriented food applications. Chickpea supplies protein that is readily absorbed and digested, along with isoflavones and other bioactive plant compounds that act on physiological pathways associated with chronic disease prevention. Nonetheless, the combined pressures of drought, heat, cold, and salinity persistently limit its yield potential and cultivation stability. This review integrates the most recent progress in chickpea research, with emphasis on its intrinsic value derived from macronutrients, micronutrients, and bioactive metabolites. It further synthesizes the physiological determinants and metabolic reprogramming mechanisms underlying abiotic stress tolerance, outlines precision breeding strategies for developing resilient and high-quality ideotypes, and examines pathways for the high-value utilization of chickpea-derived processing by-products. Future efforts should focus on developing stress-resilient cultivars and expanding chickpea’s application in functional food innovation.