Chickpea variety Khabib (Cicer arietinum L.) is a mid-season, large-seeded variety registered for the Central Black Earth and North Caucasus regions of the Russian Federation, with protein content up to 25%, 1000-seed weight of 299–399 g, and maximum yield of 44.4 centners per hectare. Chickpea seeds contain 17–25% protein (digestible indispensable amino acid score 0.67–0.84), starch with amylose content of 32–45%, dietary fibre of 18–22% dry matter (DM), and lipids of 4–8% DM dominated by linoleic acid (43–62%). Functional and technological properties (FTP) of chickpea flour and protein preparations are: water absorption capacity 1.2–2.1 g/g, water holding capacity 3.5–5.0 g/g protein, emulsifying activity 60–75%, minimum gelation concentration 10–14%. Bioactivation by germination at 20–25°C for 48–72 h reduces antinutritional factors: protease inhibitors by 30–70%, phytates by 20–50%, oligosaccharides by 40–80%. Germination in dairy media (buttermilk, whey) at a 1:2 ratio with water increases free amino acid content in sprouts by 15–30% relative to the water control. Alkaline extraction at pH 8–10 followed by isoelectric precipitation at pH 4.5 yields protein isolates with 85–95% protein; air classification produces concentrates of 50–65% while fully preserving native FTP. Enzymatic hydrolysis at a degree of hydrolysis of 5–10% improves solubility and FTP; at 15–25% it generates bioactive peptides with antihypertensive and antioxidant activity. Paste-like products from bioactivated chickpea contain 25–40% more free amino acids than unprocessed raw material at a moisture content of 65–75%. Comparative analysis with varieties Privo 1, Triumf, Nominal, and Krasnokutsky 36 confirms the advantages of variety Khabib in grain size, total protein yield per unit area, and phytosanitary resistance, substantiating its priority as a raw material for protein preparation and functional food production.

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