The chickpea, cultivated in the world and in our country since very long years ago, is important in terms of meeting the need of plant-derived protein in human nutrition. With approximately 23% crude protein, chickpea with its high nutritional value is an important protein source not only for humans but also for animals. Chickpea may have potential at certain levels to replace of soybean meal to meet the protein requirements of poultry. Moreover, since chickpea is not GMO, in organic poultry diets are a very important source. It not only contains the nutrients but also contains various anti-nutritional factors (protease inhibitors, amylase inhibitors, lectins, tannins, oligosaccharides). In the case of chickpea joining on a certain level of ration as a raw, the anti-nutritional factors in question can negatively affect the health of poultry, especially. This negative effect limits consumption of raw chickpea. For this reason, it is recommended to apply heat treatments to neutralize the anti-nutritional substances contained in chickpea. These processes are usually autoclaving, cooking, scalding, extruding, fermenting and exposing to microwave. In researchers reported that positive results were obtained by using different heat treatments of chickpeas. In this review, it was discussed using possibilities of chickpea in poultry diets.