The primary challenge in producing plant-based yogurt analogues (YAs) lies in achieving textural and rheological qualities comparable to those of dairy-based yogurt, due to differences in their nutritional compositions. This study aims to evaluate the effect of different types of stabilisers on the physicochemical, rheological and microstructure properties of chickpea-based yogurt. The samples included 0.5% commercial stabiliser, 0.5% LBG, combinations of 0.5% locus bean gum (LBG) + 0.5% pectin, and 0.5% LBG + 0.5% corn starch, while yogurt with no stabiliser served as the negative control. Results indicated a significant difference in protein content between raw chickpeas and other samples (p<0.05) in terms of crude protein determination. The pH levels of the negative control and LBG + CS significantly differed from those of other samples (p<0.05). Syneresis development over 14 days was significantly lower (p<0.05) in samples containing a combination of 0.5% LBG + 0.5% pectin. A significant increase in yogurt viscosity (p<0.05) was observed in samples with 0.5% LBG, 0.5% LBG + 0.5% pectin, and 0.5% LBG + 0.5% corn starch. Firmness and consistency were significantly enhanced with 0.5% LBG + 0.5% corn starch. In steady-shear measurements, all samples exhibited shear thinning behavior, where viscosity decreased as the shear rate increased. Yogurt containing 0.5% LBG + 0.5% pectin exhibited only a slight difference in overall quality compared to that with 0.5% LBG. All samples exhibited an amorphous-type molecular structure based on scanning electron microscopy. This finding indicates that the combination of LBG and pectin or corn starch has a synergistic effect, significantly enhancing the quality of chickpea-based yogurt. In conclusion, each stabilizer significantly influenced yogurt's characteristics in different ways. This research suggests further optimization of production conditions for chickpea YAs and extensive evaluation of yogurt qualities.