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Background: Chickpea (Cicer arietinum L.) is considered the fifth valuable legume in terms of worldwide economic stand point. It is planted in southern and western area of Asia and Mediterranean. Aim: This study was undertaken to study the effect of supplementation of wheat flour with different percentages of chickpea (5, 10, 15, 20, 30 %) on the chemical composition, physical and organoleptic properties of biscuits and cakes. Methods: Cake and biscuits were prepared using different percentage of chickpea flour. Substitute the wheat flour in their formula. Chemical composition, physical measurements as well as sensory evaluation were carried out on the tested samples. Results: The results showed that chickpea flour is a good source of protein (22.82%), crude fiber (2.90%) and ash (3.33%). Also, chickpea is rich in potassium, magnesium and iron. Supplementation of wheat flour with chickpea flours in biscuits results in increasing protein, lipid, fiber and ash. The specific volume were in the range of (38.83 – 44.13cc/gm), specific lightness were in the range of (41-25 cc/gm.) and spread factor ranged between (100-114.21%) for control samples and biscuits that contain 30 % of the chick pea flour. This biscuit which contain chickpea flour at all the supplement ratio were accepted by the panelist. The cake prepared with supplementation of wheat flour with chickpea flours at different percentage (5, 10, 15, 20, 30%) had a higher protein, lipid, crude fiber and ash content with less percentage of carbohydrates. Increasing the ratio of chickpea flours in cake has led to a slight increase in volume and specific gravity. Sensory evaluation of the cake was accepted at all the different supplementation ratios of chickpea with the higher score for the cake samples that contain chickpea flours at ratio 10 -15%. Conclusion: Generally prepared cake and biscuits samples with chickpea flour as a supplement to wheat flour in their formula lead to increasing protein, crude fiber and mineral content with improving the physical properties and organoleptic characteristics.