The global reliance on a narrow range of plant protein sources, primarily soy and pea protein isolates, in the production of plant-based meat has highlighted the urgent need to identify regionally available alternatives. This study had two primary objectives: to conduct a systematic review of the global and Iranian literature in order to identify research gaps in plant-based meat formulation, and to propose a conceptual, entirely indigenous formulation based on three ingredients readily available in Iran: chickpea, quinoa, and basil seed gum. The review revealed that commercial and research formulations of plant-based meat rely overwhelmingly on soy protein isolate and methylcellulose. Few studies have employed chickpea and quinoa simultaneously within a single plant-based meat matrix. More importantly, no published study, neither internationally nor within Iran, has applied basil seed gum as a binding agent in a plant-based meat formulation. Meanwhile, Iran, as one of the world's top seven chickpea producers (approximately 300,000 tons annually), with successful quinoa cultivation in its arid and semi-arid provinces since 2013, and with indigenous access to basil seed, possesses substantial untapped potential for producing such a formulation. The proposed chickpea-quinoa-basil seed gum formulation represents not only a national-level innovation but also the first documented proposal, to our knowledge, for utilizing basil seed gum within a plant-based meat matrix anywhere in the global literature. This paper proposes a conceptual formulation consisting of 60% chickpea, 20% quinoa, and 5% basil seed gum for future experimental investigation.