Chickpea is the third most important food legume in the world. It is a nutrient-rich legume, especially in protein, and is therefore important in the diet of the population, especially in developing countries. Chickpea is available all year round, dried or canned. However, due to the long time required for the preparation of chickpeas, it is insufficiently consumed because the grains of dried chickpeas are extremely hard and firm, which makes it impossible to prepare them without soaking the day before. Processing and storage processes increase the usefulness of chickpeas and shorten the time of its preparation. Finishing can be different, and its choice is ultimately conditioned by consumer preferences. Storage takes place under certain conditions in which the yield and its quality will be best preserved. The finishing measures used are peeling and splitting to obtain dhal, grinding to obtain besan (flour) and flour fractionation methods for greater protein utilization. Processed products are used in various ways around the world.