The effect of varying pH ranging from 0.5 to 10.0 on the solubility of seed proteins of five varieties of Cicer arietinum namely JGG-1, JG-218, JG-322, SAKI-93130 and JG-11 were studied. Protein content varied from 19.68 to 22.75%. Maximum solubility of protein was achieved at pH 3.0 and below 3.0.