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Starch isolated from four chickpea varieties harvested in Mexico is studied for its morphological, structural, molecular, physicochemical, and digestion features. The isolated chickpea starches had residual protein (2.0%) and high amylose content (36–41%). The chickpea starch granules have a round shape and some granules exhibit cavities and crevices. The pasting profiles show moderate swelling of the starch granules and low breakdown, but the setback is high, which is a pattern related to the high amylose content. The gelatinization range is approximately 16 °C, with an enthalpy value between 8 and 12 J · g−1. Amylose and amylopectin have molar masses of 2.5 × 105 g · mol−1 and 2.0 × 108 g · mol−1, respectively. Amylopectin in chickpeas has the highest intermediate chain amount (degree of polymerization of 13–24), a pattern that is related to the C‐type X‐ray diffraction pattern and, consequently, to the high resistant starch (RS) content, which is maintained after cooking. Overall, the starch present in chickpea varieties shows potential for the development of foods with a gel texture and high RS and slow digestive starch (SDS) contents after cooking. The starch of four new varieties of chickpea is studied. Chickpea starches show high amylose content that produce pasting profile with high final viscosity. The chickpea starches show C‐type X‐ray diffraction pattern with high resistant starch content. [ABSTRACT FROM AUTHOR]