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Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze drying from desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and kabuli (L-550) chickpea cultivars were evaluated for functional (water and oil absorption capacities, least gelation concentration, foaming capacity and stability) and thermal properties. Significant difference (P⩽0.05) in properties of kabuli and desi chickpea protein isolates was observed. Kabuli chickpea protein isolate showed significantly (P⩽0.05) higher ash (1.14%), protein (94.4%), L^∗, ΔE value, oil absorption capacity (OAC) and lower water absorption capacity (WAC) than their corresponding desi chickpea protein isolates. The solubility-pH profile of different protein isolates showed minimum solubility in the pH between 4.0 and 5.0 and two regions of maximum solubility at pH 2.5 and 7.0. Foaming capacity of all protein isolates increased with the …