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Chickpea protein hydrolysates (CPHs) and chickpea-derived peptides (CPs), obtained through enzymatic hydrolysis or simulated gastrointestinal digestion, may provide technological and biological properties while supporting the valorization of chickpea fractions and by-products. This review integrates a network analysis of title\u2013abstract terms from 5,728 unique Scopus and PubMed records on plant protein hydrolysates with a systematic review of 72 studies focused on CPH production, peptide characterization, bioactivity, and translational gaps. The evidence indicates that CPHs and CPs show promising antioxidant, antihypertensive, antidiabetic, anti-inflammatory, lipid-lowering, immunomodulatory, antimicrobial, and anticancer-related activities, mainly supported by biochemical assays, cell models, and animal studies. However, heterogeneous hydrolysis protocols, incomplete peptide characterization, inconsistent bioactivity methods, limited scale-up evidence, and the absence of human intervention trials restrict translation. Future studies should prioritize standardized protocols, mechanistic validation, bioavailability, sensory and regulatory assessment, food-matrix validation, and clinical trials.<\/jats:p>","DOI":"10.1007\/s11130-026-01568-z","type":"journal-article","created":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:58:31Z","timestamp":1789001911000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Functional and Nutritional Potential of Chickpea Protein Hydrolysates: A Systematic Review and Plant-protein Network Analysis"],"prefix":"10.1007","volume":"81","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4737-2330","authenticated-orcid":false,"given":"Noelia M.","family":"Rodr\u00edguez-Mart\u00edn","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-1497-2625","authenticated-orcid":false,"given":"Jos\u00e9 Carlos","family":"M\u00e1rquez-L\u00f3pez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9524-298X","authenticated-orcid":false,"given":"Mar\u00eda-Soledad","family":"Fern\u00e1ndez-Pach\u00f3n","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2562-3779","authenticated-orcid":false,"given":"Justo","family":"Pedroche","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2026,9,2]]},"reference":[{"key":"1568_CR1","doi-asserted-by":"publisher","first-page":"1953","DOI":"10.1111\/1541-4337.13137","volume":"22","author":"A Nartea","year":"2023","unstructured":"Nartea A, Kuhalskaya A, Fanesi B et al (2023) Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties. 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