Chickpea (Cicer arietinum L.) belongs to the family of “Leguminosae” is one of the oldest pulse crop with high content of protein (25-30%). Along with high protein contents, presence of non-nutritive/anti-nutritional factors (trypsin inhibitor, tannin, protease inhibitor and phytates) in chickpea hinders the availability and digestibility of protein and other nutrients. The current research work was planned for the breakdown of these anti-nutritional factors to increase the availability and digestibility of protein and other nutrients. The standard procedure was followed for the fermentation of chickpea. The chickpea samples were inoculated with different cultures Streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus bulgaricus and Lactobacillus acidophilus by using 2% inoculum size (107 cfu/mL) and incubated at 37±2ºC for 0, 2, 4, 6 and 8 hours' time intervals. Results indicated that the fermentation significantly reduced the anti-nutritional factors. The phytic acid was reduced from 11.70±0.08 to 8.67±0.49 mg/g, tannin from 5.49±0.02 to 3.23±0.33 mg/g, trypsin inhibitor from 11.27±0.03 to 8.92±0.09 mg/g and protease inhibitor from 51.27±0.03 to 44.78±0.05 U/g. Similarly, the protein digestibility was increased from 61.24±0.75 to 80.00±0.27%. Fermentation also improved the amino acid profile and mineral contents and its availability. On the basis of these findings it was concluded that the nutritional value of the chickpea can be improved through fermentation technology by using selected strains of microorganisms.