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Chickpea (Cicer arietinum L.), is the second most important food legume crop of the world, while it stands first among pulses in India. Chickpea seeds are used for both human and animal consumption, serves as an important source of dietary protein (Jendoubi, et al., 2017). For the people of developing country (especially in South Asia), it is a cheap source of protein (20-23%), high levels of carbohydrates (60.7%) and dietary fibres (17.4%). Globally chickpea is cultivated in an area of 12.00 mha, with a production of 10.90 mt and an average yield of 913 kg /ha. India is the largest producer of chickpea accounting for about 68% of world chickpea production.

Screening Chickpea (Cicer arietinum L.) for Resistance to Wilt (Fusarium oxysporum F.sp. Ciceri) under Field Condition