Abstract: To improve the application scope and economic value of chickpea, chickpea flour with different additions (0%, 10%, 20%, 30%, and 40%) was mixed with wheat flour to make noodles. Texture quality, cooking quality, microstructure, and glycemic index (GI) were used to explore the effects of chickpea flour on noodles' processing quality and functional quality. The results showed that the addition of chickpea flour in the range of 0% to 20% had no significant effect on the texture quality, cooking quality, and microstructure of noodles. However, the texture quality and cooking quality of noodles were significantly reduced and the microstructure was significantly damaged when the addition amount was in the range of 20%~40%. The higher addition amount of chickpea flour deteriorated the processing quality of noodles. 0%, 10%, 20%, 30%, and 40% additions of chickpea flour noodles in vitro enzymatic method of the GI values were 76.97±0.49, 67.19±0.84, 64.95±0.71, 63.24±0.29 and 61.84±0.55, respectively. All belonged to middle GI food. The order of postprandial blood glucose in mice after gavage was wheat flour noodles>10% added chickpea flour noodles>20% added chickpea flour noodles>30% added chickpea flour noodles>40% added chickpea flour noodles. It was consistent with the results of in vitro enzymatic method. In summary, the addition of chickpea flour below 20% could improve the processing quality of noodles. The addition of chickpea flour could significantly reduce the digestive properties of starch. It would provide more choices for the diet of special populations such as diabetes.