The incorrect balanced diet is an etiological factor of metabolic disorders and largely contributes to the development of diseases called the common term of chronic non-communicable diseases, colloquially known in the past as "civilization diseases". Among them, there are: diabetes, atherosclerosis, obesity and cancer. In order to prevent these diseases, various types of pro-health products are promoted on the market. The grain and milling industry is also expanding the range of its preserves by introducing products enriched with the products of various non-bread crops, including legume seed products. Chickpea seed flour is one of the possible raw materials used in supplementing wheat bread. It is characterized by a high content of: proteins, which in its composition contain almost all the necessary amino acids, macro- and microelements (phosphorus, potassium, iron, magnesium) and fiber, as well as B vitamins. In addition, the seeds show healing properties. Hence, it seems justified to use this flour as a raw material in baking white bread in order to enrich it with nutrients. The aim of the work was to evaluate the quality, i.e. to determine the volume, calculate the total baking loss and yield, and also organoleptic evaluation of wheat bread with chickpea flour. Moreover, the purpose of the work was also evaluation of the stolling process of bread, determination of the content of chemical components, including protein and fat, ash and fiber, determination of the content of micro and macro elements and determination of the glycemic index in vitro. The research material was wheat bread and wheat bread baked with various share: 10%, 15% and 30% of chickpea flour. On the basis of the conducted research, it was found that the addition of chickpea flour significantly influenced all quality characteristics, for example by reducing the volume of the loaves. In organoleptic evaluation the bread obtained quality class 1, with the exception of bread with 30% chickpea flour. Chickpea-wheat breads in a day of baking characterized by lower moisture than wheat bread, and this trend continued throughout the storage period . In case of nutrients and micro and macroelements the more share of chickpea flour, their content was bigger. Value of glycemic index was similar and for wheat bread it was the biggest. Based on the survey it can be stated that bread with 10% and 15% share of chickpea flour had similar quality of wheat bread, that’s why chickpea flour can be recommended as an addition in order to enrich wheat bread.