Abstract: Chickpea has long been consumed as source of dietary protein and it has also been linked to reduced risk of several diseases. In the present study, the effect of chickpea water extract addition into cow and camel milk-yogurt on acidification activity, Total Phenolic Content (TPC), antioxidant activity (1, 1-diphenyl-2-picrylhydrazyl (DPPH) inhibition) and the viability of lactic acid bacteria (LAB) during 0, 7, 14 and 21 days of refrigerated storage (4°C) were investigated. In addition, sensory analysis of yogurt was evaluated after first day of storage. The pH values showed slightly decreased in chickpea-cow-and camel-milk yogurt during refrigerated storage compared to control (Plain-yogurt). The Total Acid (TA) enhanced (p<0.05) in presence of chickpea water extract into cow-and camel-milk yogurt more than respective control. TPC and antioxidant activity of yogurt were higher (p<0.05) in presence of chickpea water extract in both types of yogurt than control. In addition, there were significant losses in the cell numbers of Lactobacillus spp. in both presence and absence of chickpea water extract in camel milk-yogurt more than in cow milk-yogurt. The growth of S. thermophilus in chickpea-cow milk yogurt improved significantly during refrigerated storage. However, the viable cell counts of S. thermophilus in chickpea-camel milk yogurt reduced after 7 days of storage. The presence of chickpea water extract showed more affected on the sensory evaluation in cow milk yogurt than in camel milk yogurt. In conclusion, the inclusion of chickpea water extract into cow-and camel-milk yogurt could improve nutritional and biological quality of yogurt which could be utilized by the food industry as functional yogurt.