In this study, the effects of different processing ways such as roasting, soaking and boiling on heavy metal, macro and micro element contents of chickpea grains were investigated. P and K amounts of raw (control) and processed chickpea seeds were measured between 59.20 (Boiled chickpea) and 4238.69 mg/kg (control) to 600.77 (Boiled chickpea water) and 7883.69 mg/kg (Dry roasted chickpea), respectively. Fe and Mn amounts of raw (control) and processed chickpea seeds were recorded between 0.59 (Soaked chickpea water) and 58.87 mg/kg (Dry roasted chickpea) to 0.63 (Boiled chickpea water) and 27.04 mg/kg (Dry roasted chickpea), respectively. Al ve As contents of raw and processed chickpea seeds were measured between 0.75 µg/g (Boiled chickpea water) and 17.81 (control) to 3.93 (Boiled chickpea) and 9.50 µg/g (Dry roasted chickpea), respectively. In addition, Pb amounts of chickpea seeds were determined between 0.188 (Boiled chickpea) and 0.928 µg/g (Dry roasted chickpea).