The granular morphology and size, molecular weight distribution, crystal structure, thermodynamic properties, structural character, digestibility and glycaemicindex of starch from Kabuli and Desi chickpeas cultivars were investigated using scanning electron microscope (SEM), high performance liquid chromotagraphy (HPLC), Xray diffraction (XRD), differential scanning calorimetry (DSC), infrared spectrum (IR) and other modern analytical methods. Results show that the surface of granules is smooth, most of the granules are in cobble shape and others are spherical. Plot of molecular weight distribution has a single peak and the high molecular weight occupies a larger proportion. Chickpea starches are attributed to Cctype crystal structure and own αDpyranose ring structure with hydroxyl group of primary alcohol and secondary alcohol. The gelatinization temperature of the chickpea starch is higher than 60 ℃, and it is a low glycaemicindex starch.