Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens

•Virtual screening identified 21 antimicrobial peptide candidates from chickpea.•Leg1 and Leg2 exhibit strong bacteriostatic and bactericidal activity.•Both were active against 16 pathogens, antibiotic-resistant and spoilage bacteria.•10–1,000 fold higher activity compared to conventional preservatives.•Atomistic MD simulation indicates specific interaction with the bacterial membrane.