Physicochemical, cooking quality and sensory characteristics of noodles fortified by chickpea or lupine protein concentrates (CPC or LPC, respectively) as a non-traditional protein sources were evaluated. The obtained data was analyzed by cubic polynomial regression trend. The optimum independent variables were determined by assumed the mathematical predictive models. Optimum cooking time was decreased significantly (p<0.05) with increasing the replacement levels. Cooking yield and swelling index of prepared noodles improved at predictive CPC or LPC levels were 10.74 or 5.07 %. The optimum predictive values were 247.9 and 290.3 %; 200.7 and 304.8 %, respectively. Cooking loss values of LPC noodles significantly (p<0.05) lower than the control sample at all concentrations. The CPC noodle had the same control sample cooking loss value at concentration 10.74 %. Each of redness and yellowness color parameters were enhanced in the CPC and LPC noodles.  Non-essential and essential amino acids percent, calculated protein efficiency ratio, essential amino acid index, biological value, chemical score and limiting amino acids were improved. The noodles prepared by CPC or LPC concentrations until 20 or 15 %, respectively had a positive overall acceptability scores with non-significant (p>0.05) differences compared to the control sample.