Functional properties of germinated, roasted and raw chickpea flour and protein concentrate were studied with obective to increase it utilization in food systems. For this investigation, chickpea grains were germinated at 20±2°C for 48 hrs. Roasted grains were prepared by heating chickpea grains at 200°C for 1 min. Protein concentrates were prepared using iso-electric precipitation technique. Germination and roasting had significant effect on functional properties such as water holding capacity, fat binding capacity, emulsifying properties, whipping properties and protein solubility. These properties were higher. for protein concentrate than chickpea flours, Germination significantly improved protein solubility and foam expansion of chickpea protein concentrate.