Charles Sturt University researcher Stephen Cork is pitching his new chickpea flakes to breakfast cereal makers.
Cork told ABC News if these food companies liked the flakes, he hoped to see them on the retail shelves in just over a year.
The researcher, who is based at the university's school of agricultural & wine science in Wagga Wagga NSW, said these flakes could offer cereal eaters a different texture to the rice and corn offerings (pictured) currently on offer.
They are also rich in fibre, are gluten-free and have a low glycemic index, making them a good alternative to oats, Cork said.
