Plant-based chickpea milk

A method of preparing a composition, comprising:

• combining:
• a consumable liquid optionally comprising water;
• a source of starch, optionally comprising at least one of chickpea flour, oat flour, or a combination thereof;
• optionally, at least one edible plant-derived lipid;
• and
• chickpea protein isolate, chickpea protein concentrate, or combination thereof;
• to provide a chickpea protein and starch composition having an enzymatically untreated viscosity, the enzymatically untreated viscosity being measured after standing for 12 hours at 4° C., as measured with a Brookfield DV2T Viscometer for beverages at 4° C., with spindle #1, readings taken after 30 seconds at 100 rpm, and torque in the range of 15-85%.

A composition comprising:

• a source of starch optionally comprising at least one of chickpea flour, oat flour, or a combination thereof;
• chickpea protein isolate, chickpea protein concentrate, or combination thereof;
• and
• optionally, at least one edible plant-derived lipid.