To assess a safe method for parching chickpea , different soaking media included NaHCO₃ , Na₂CO₃ , NaOH were used in comparison to commercial lime ( Ca(OH)₂  ) . Three concentrations   ( i.e. 5 , 10 and 15 % ) were prepared from each of aforementioned media. Soaking of chickpea was carried out for 15 min at room temperature  . The drained seeds that air dried for 24 hr at room temperature were parched at 240⁰C for 1 min . Different parched chickpea samples along with 3 traditionally parched samples were applied for sensory evaluation , proximate chemical composition , heavy metals ( Pb , Co , Cd ) , antinutritional factors ( trypsin inhibitor, phytic acid and tannins). Generally , data for the aforementioned determinations varied significantly as affected by different treatments .               Data also showed that parched chickpea treated with commercial lime along with market samples had the highest contents of ash and heavy metals with Pb content over the recommended limit besides the high content of antinutritional factors mainly phytic acid . It is concluded that using NaHCO₃ ( up to 15 % ) , instead of commercial lime , resulted in acceptable parched chickpea from organoleptic properties , safety and nutritional point of view .