Health promoting biochemical parameters of thirty distinct chickpea genotypes (desi and kabuli) showed wide variability in their chemical composition. Total carbohydrate, reducing sugar, non reducing sugar, total sugar, crude fiber and total mineral content of desi type was relatively higher than kabuli type. Total free amino acid and protein content of kabuli type was relatively higher than desi type. Total carbohydrate ranged from 68.81-72.44 percent, reducing sugar from 23.89-25.81 per cent, non-reducing sugar from 38.34-42.32 percent, total sugar from 63.45-66.98 per cent, crude fiber from 6.45-7.85 per cent, total mineral from 3.24-4.00 per cent, protein from 19.98-25.23 percent and total free amino acid from 2.09-2.50. The research result about the biochemical characteristics of desi and kabuli chickpea genotypes are expected to provide guidelines for the researches confronted with the need to use such typical food seed in India as well as in the rest of the world.