The chemical composition of chickpea and dry pea grains is similar except for a higher fat content in the former. A low concentration fo sulphure containing amino acids is a major nutritional limitation in chickpea. It also has high content of antitrypsic factors but it is possible to destroy these factors by a heat treatment. Chickpeas as well as dry peas may be used for animal feeding without restriction for ruminants, but for pigs and poultry limitation is necessary. However the mixing rate is not yet specified for the chickpea. It would be desirable to reduce the content of antinutritional factors by a genetic improvement of the cultivars.