Chickpea (Cicer arietinum L.) is an important pulse crop grown and consumed all over the world as it is a good source of carbohydrates and protein. The study was conducted with major aim to develop chickpea flakes using Pusa Green 112 variety of chickpea. The process included several unit operations like soaking of grain, heat treatment, flaking, heat treatment, spicing and packaging. Initially, soaking characteristics of chickpea (Pusa Green 112) whole grain, kernel and hull was evaluated at temperatures 20 to 100°C. It was found that water absorption increased with increase in temperature. The hydration rate decreased with increase in soaking time. The maximum moisture content of whole seeds, kernel and hull obtained at 100°C was 60.1% (w.b.), 56.3% (wb) and 65.1% (wb), respectively. Moisture diffusivity for whole chickpea during hydration in the given temperature range varied from 7.36x10-4 to 1.29 x10-3 m²/s while for kernel it was 0.044 to 0.083 m²/s. Activation energy for hydration of whole Bengal gram was found to be 60.63kJ.mol-1 while that of kernel was 26.76 kJ.mol-1.