The chemical composition of chickpea flour and protein isolates was determined. The flour contained about 27.14 and 61.14% of total protein and carbohydrates, respectively. Macro and microelements contents of chickpea flour and protein isolate proved to be a good source of some minerals such as K, P, Mg, Fe and Zn. The results indicate that protein isolates were free from antinutritional factors (Tonic acid, phytic acid and trypsin inhibitor) The results also reveal that globulins were the predominant compound in protein fraction of chickpea flour and accounted for 49.62% followed by albumins (21.11%) and glutelins (16.12). Essential amino acids contents of chickpea flour showed that lycine, leucine, valine and isoleucine were the major essential amino acids. The total amino acids represented 40.81% . The functional properties (water absorbtion, fat absorption, emulsification capacity and foam capacity of chickpea flour were higher than those of protein isolate. In general, chickpea flour had promising functional properties which may be used to give benefits to many products, such as bakery products, meat products, milk products and baby foods. Rheological properties of wheat flour supplemented with 5, 10, 15 and 20% of chickpea flour showed that water absorption, arrival time, dough development, degree of weakling, resistance to extension and proportional number increased with increasing the percentage of chickpea flour. The sensory evaluation and the statistical analysis of cake prepared with different levels of chickpea flour indicated no significant difference between the control sample and the formulated meals containing chickpea flour. The results showed that cakes supplemented with 10% chickpea flour recorded slight increase of sensory properties compared to other treatments. Results of the biological experiment indicate that the rats fed on cake products supplemented with 10, 15 and 20% of chickpea flour for 35 days recorded higher values of final body weight, food intake, protein consumed and nitrogen intake followed by cakes supplemented with 5% of chickpea flour, while those fed on diet free of protein and unfortified cake recorded lower values. It could be concluded that wheat flour used in bakery products supplemented with 10% of chickpea flour increased the nutritive value.