Using the chickpeas as the raw material, the optimal processing technology of chickpeas fermented by immobilized bacillus natto (natto-chickpea) was studied by the orthogonal experiments combined with sensory evaluation. The sensory evaluation of natto-chickpea was compared to that of soybean fermented by immobilized bacillus natto (natto-soybean). The results showed that the optimal fermentation conditions for natto-chickpea were: fermentation time 36 h, fermentation temperature 38℃, inoculum concentration 0.6g/g and ratio of solid to liquid 1:10g/mL. According to the result of the sensory evaluation, the natto-chickpea had higher sensory scores than natto-soybean in texture and odor. It provided a new way for the development and utilization of the chikckpea.