Fast foods are rich in fats that affecting human health. The main objective of this study was to investigate physicochemical and organoleptic properties of manufactured chicken burger substituted with different levels of chickpea during frozen storage. Physicochemical analyses of chicken meat were moisture content (73.58%), protein (23.17%), fat (2.21%), ash (1.04%), fiber and starch zero (%), pH 6.14 and finally thiobarbituric acid number (TBA) 0.112. The physicochemical analyses of chickpea

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... re moisture content (4.5%), protein (23.3%), fat (4.17%), ash (3.11%), starch (62.76%), fiber by (2.09%), pH 6.6 and finally TBA 0.202. The substitution of chickpea (5%, 10% and 15%) decreased moisture content from 74.20 to 67.50%, pH value was increased from 6.27 to 6.73, protein increased from 23.00% to 25.70, increased effect on water holding capacity (WHC) from 53.30 to 58.74% and increased fat from 2.21 to 2.98 compared with the control sample. For the chickpea substitution at 15%, (TBA) value was higher by 1.3 mg malondialdehyde/kg when compared with the control. Moreover, the maximum acceptable levels of malondialdhyed were observed after 5 months. Concerning the organoleptic properties, a significant decrease (P< 0.05) in firmness score between the treated and the control samples during storage. Flavour, juiciness and overall acceptability did not show any significant difference in all investigated samples.