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Plant-based foods have prevailed around the world, and various high-quality plant proteins have been explored and studied in recent years. Chia seeds have received extensive attention for their rich nutrients, with up to 20 % protein content. Protein in chia seed contains 18 essential and non-essential amino acids, which can be considered as an alternative plant protein source for individuals who are vegans and allergic to soy or gluten. This review provides an overview of the functional properties of chia seed protein and its fractions, focusing on solubility, water and oil absorption capacity, water and oil holding capacity, emulsifying, foaming as well as gelling properties. The chemical methods of chia seed protein processing using acidic or alkaline solutions, including purification and fractionation, are also discussed. The few literature studies on the application of chia protein, chia seeds or chia seed flour used in food production were exclusively investigated. Furthermore, the current challenges and future opportunities related to the economy, environment, and ethics render it the potential to become a main ingredient for plant-based foods are also thoroughly analysed.