There is a global rise in the incidence of diseases like atherosclerosis and cardiovascular diseases. Therefore, this study was designed to examine the effect of adding chickpea and rice bran as a source of dietary fiber and active healthy components to prepare functional biscuits for lowering blood lipids. Functional biscuits were formulated by replacing wheat flour in biscuit formula by chickpeas or rice bran at 10, 20, 30 and 40% levels. Sensory evaluation revealed that successful replacement of biscuit samples were 10 and 20% chickpea (CP), 10 and 20% rice bran (RB) and (5% chickpea + 5% rice bran). Biscuits supplemented with 10 and 20% chickpea contained 1.13 and 1.27  times more protein than the control, while biscuits supplemented with 10 and 20% rice bran contained 1.95 and 2.91 times more of total dietary fibers, respectively than the control. The biological evaluation showed that hypercholesterolemic rats fed on diets containing 20% chickpea and 10% and 20% rice bran for 45 days significantly (p 0.05) reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased. Histopathological examination showed that feeding diets supplemented with different functional biscuits to the hypercholesterolemic rats lowered the degree of liver lesions . So it can be suggested that chickpea and rice bran can be used in preparation of functional biscuits for lipid lowering and liver functions improvement purpose.