In this paper the composition and content of fatty acids and acylglycerols of lipids from chickpea flour were examined. The chickpea flour was obtained by milling seeds to an average particle size of 0.3 mm. The lipids are obtained by trichlorethylene duplicate extraction and by using reflux at solvent boiling temperature. For the content and composition of chickpea flour fatty acids and acylglycerols analysis, the GC and HPLC method, respectively, were performed. In order to obtained the fatty acids methyl esters, the lipids were alkaline hydrolyzed and methylated. The content of lipid was 3.11 g per 100 g of chickpea flour and fatty acids composition was palmitic 12.18%, stearic 2.47%, arachidonic 1.10%, behenic 0.52%, oleic 37.77% and linoleic 42.14%. The result showed the chickpea flour contained 16.27% of total saturated fatty acids, 38.28% of total monounsaturated fatty acids and 42.14 % g of polyunsaturated fatty acids, so the total unsaturated fatty acids was 80.14%. The ratio of total unsaturated to saturated fatty acids content was 4.93, and as this ratio is higher than ratio previously obtained for wheat flour, it can be concluded that chickpea flour addition to the wheat flour in dough, as well as in final product, will change this ratio in benefit to unsaturated fatty acids. By HPLC analysis it was obtained that the lipids had the highest content of triacylglycerols (57.48%), while the content of diacylglycerols was 36.66% and monoacylglycerols, 5.51%.