Abstract: Health promoting biochemical parameters of 15 distinct chickpea genotypes (Desi and Kabuli) showed wide variability in their chemical composition, crude fiber, total mineral content, total free amino acid Rhizobium inoculated was relatively higher than non inoculated. Reducing sugar, non reducing sugar, total sugar non inoculated was relatively higher than Rhizobium inoculated. Crude fibre content in chickpea ranged from 12.89-13.79% in control, Rhizobium inoculated 13.11-15.03%, total mineral content ranged from 3.55-3.79% in control, Rhizobium inoculated 4.14-4.45%, total free amino acids in chickpea seeds ranged from 2.35-2.51% in control, Rhizobium inoculated 2.38-2.65%, reducing sugar content in chickpea seeds ranged from 24.45-25.80% in control, Rhizobium inoculated 24.05-25.38%, non reducing sugar content in chickpea seeds ranged from 39.06-41.21% in control, Rhizobium inoculated 38.41-40.53%, total sugar content in chickpea seeds ranged from 63.51-67.00% in control, Rhizobium inoculated 62.46-65.91%. The research result about the biochemical characteristics of control and Rhizobium inoculated 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.