This study is focused on the estimation of proximate composition, phenol, flavonoid, tannin and phytate content of raw, germinated and cooked samples of chickpea. The total carbohydrates, crude protein, fat, crude fiber, ash, and moisture content of raw sample was found to be 59.53±1.84, 24.39±0.89, 5.56±0.26, 1.84±0.05, 3.31±0.03 and 7.24±0.08 g/100g, respectively. The crude protein, ash and crude fiber content of germinated sample increased up to 3.29, 2.35 and 38.25%, respectively. Whereas, the total carbohydrate and fat were reduced up to 2.46 and 1.21%, respectively