*Chickpea tempeh, a new protein food for the future* "His new research, funded with a four-year, $387,000 grant from the USDA’s Pulse Crop Health Initiative, focuses on fermenting dry chickpeas and dry peas to create a new type of tempeh, traditionally made with soybeans." https://www.foodprocessing.com.au/content/food-design-research/news/chickpea-tempeh-a-new-protein-food-for-the-future-243782710