Abstract: This study aimed to investigate the effect of chickpea on the quality and digestive characteristics of non-fried instant noodles, and to provide a theoretical basis for the development of non-fried instant noodles withobtaining alow glycemic index predictive value (GI). In this study, the effects of different content of chickpea powder on the mixing characteristics, water distribution, gelatinization degree, microstructure of non-fried instant noodles, texture characteristics, protein secondary structure, and digestion characteristics were analyzed. The results showed that when the addition amount was 0% to 30%, the kneading resistance of the dough deteriorated and the content of α-helix and β-sheet structures in the protein secondary structure increased, and the addition in this range had no significant effect on the microstructure of instant noodles. When the addition amount exceeded 30%, the kneading parameters increased, and the disordered structure in the protein secondary structure increased, but the microstructure was significantly damaged. Besides, the addition of chickpea powder generally could reduce the relaxation time of the dough and improve the water holding capacity of the dough, but it could reduce the gelatinization value of instant noodles, and the cooking and texture characteristics also deteriorated. The results of in vitro starch digestion experiment showed that the addition of chickpea could significantly reduce the digestion rate and GI values of instant noodles. In conclusion, when the supplemental amount of chickpea powder was less than 30%, the nutrition and processing characteristics of instant noodles could be improved, and the GI values of instant noodles could be reduced, so as to provide consumers with healthy products.