Chickpea seeds are a source of dietary protein ingredients with biologically active properties and functional properties. The structure of many foods is largely determined by the presence of proteins. Protein hydrolysis increases the solubility of proteins and changes their functional properties. There are various methods for breaking down proteins and converting them into biologically active peptides. Animal enzymes (pepsin and trypsin) and proteolytic lactic acid microorganisms were used in this study. Electrophoresis in polyacrylamide gel with sodium dodecyl sulfate (SDSPAGE) was used to study the protein fractions of chickpeas. The results showed that hydrolysis of chickpea proteins by pepsin and trypsin enzymes, as well as fermentation by bacteria Latilactobacillus sakei SD-8 and Levilactobacillus brevis VY-1 significantly affect the protein profile of peas. Enzymatic hydrolysis and fermentation of chickpea proteins make it possible to create new, delicious and healthy foods in response to the current sociological and environmental problems faced by people around the world.