Abstract: Chickpea（Cicer arietinum L.） is an important pulse crop grown and consumed all over the world, which has a good nutritional profile, as well as reported medicinal properties and health benefits. Chickpea is a good food source of flavonoids, including isoflavones that are so-called phytoestrogens. The chemical forms of isoflavones and metabolites can extent their absorption and bioactivities. This paper reviewed the nutrition value and status of chickpea processing, and the chemical structures and biological conversion of isoflavones in chickpea. Also, bioactivities of chickpea isoflavones, such as lowering blood sugar, were depicted in this review, aiming to provide references for the application of chickpea resources in the future.