The growing global demand for dietary protein calls for alternative sources. Chickpeas (Cicer arietinum L.) are a source of proteins and bioactive compounds, but their digestibility is limited by antinutritional factors and raffinose-family oligosaccharides (RFOs). Fermentation with lactic acid bacteria (LAB) can improve nutritional quality by enhancing protein bioavailability, reducing antinutritional compounds, and boosting antioxidant activity. However, at the top of our knowledge, no information is present regarding the impact of yeasts. This study assessed how different yeasts and LAB affect chickpea flour properties. Microbial growth, soluble protein and peptide content, sugar composition, phytate levels, antioxidant and prebiotic activity, and volatile molecule profiles were analyzed. Addition of the tested microorganisms reduced high-molecular-weight proteins into peptides and reduced RFOs in a strain-dependent fashion, particularly with Lacticaseibacillus paracasei L and Saccharomyces cerevisiae FB2. Instead, samples with Debaryomyces hansenii Y15A and Y17A promoted probiotic growth during early incubation stages. Volatilome analysis revealed modified aroma profiles, with aldehydes and esters reaching values below the limit of detection in specific samples. LAB-fermented samples showed the highest antioxidant activity, while yeast-fermented samples, particularly with D. hansenii Y15A, significantly lowered phytic acid levels (up to 0.82 g/100 g). These results demonstrate that yeasts can also enhance the nutritional and biofunctional properties of chickpea flour, making it a promising ingredient for high-protein functional foods.

Chickpea flour represents a valuable plant-based ingredient due to its high protein and fiber content; however, its application is limited by antinutritional factors and off-flavor compounds. Fermentation with LAB and yeasts, applied individually or in consortia, resulted in significant microbiological, nutritional, and aromatic changes. The fastest acidification (pH 3.9) and the most effective control of Enterobacteriaceae (<4 log CFU/g after 48 h) were observed in samples containing Lactiplantibacillus plantarum LP23, both as a monoculture and in combination with Debaryomyces hansenii Y15A. Peptide content significantly increased in all fermented samples compared to the control, with a synergistic effect in the co-culture Yarrowia lipolytica Y3 + Lacticaseibacillus paracasei L (around 230%). A pronounced reduction in raffinose-family oligosaccharides was observed, especially in the consortia Y. lipolytica Y3 + Lcb. paracasei L and D. hansenii Y15A + Lacp. plantarum LP23 (0.11–0.16 mmol/100 g). Samples with lower total volatile levels showed higher olfactory acceptability due to a marked reduction in aldehydes (up to 70–95% vs. control), and a balanced accumulation of alcohols, esters, ketones, and organic acids. Overall, LAB–yeast consortia effectively enhanced the nutritional quality, safety, and sensory properties of chickpea flour, supporting its use as a functional ingredient in plant-based foods.