Pulses and dairy products are recognized for their nutritional and functional benefits and are consumed in various forms. Yogurt is considered a source of good quality protein with anti-carcinogenic, hypocholesterolemic properties, and palliating effects on lactose intolerance. Similarly, chickpea is known for its high protein content, low glycemic index, and hypoglycaemic effects. These food ingredients cater to numerous advantages for human health and can address public health issues related to malnutrition or other nutritional deficiencies. With this background, the manuscript explores the possibility of employing chickpea isolates to fortify yogurt to improvise protein content along with sensory and physicochemical properties. So far, the literature has shown that protein extracts, when added to yogurt, result in gaining protein content and overall product quality. The yogurt market is growing, and consumers from different countries have expressed their willingness to purchase fortified yogurts to achieve optimum health. Therefore, developing a new combination of yogurt and chickpea isolates can provide a therapeutic alternative to enhance the nutritional status of the vulnerable population, viz. children, pregnant, lactating mothers, elderly, sportsperson, etc., when a judicious food intake is a must.
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