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There are about 60 domesticated grain legume species in the world (Hedley, 2001). Chickpea (Cicer arietinum L.) is one of the most important grain legumes as it ranks third in the world after dry bean (Phaseolus vulgaris L.) and field pea (Pisum sativum L.) [FAO (2004)]. It is an important source of protein, carbohydrate, B-group vitamins, and certain minerals (Williams and Singh, 1988), particularly to the populations of developing nations (Chavan et al., 1987). It is an important source of cheap protein with high energy and nutritive value (Hulse, 1991; ElKaramany and Bahr, 1999).

Seed Size Studies in Relation to Quality Attributing Parameters in Chickpea Variety GBM-2