Using of chickpea flour to improve the nutritional value of bread has received considerable interest not only because of its high protein content but also because of its high lysine content compared to wheat flour. The aim of this study was to test the effects of chickpea flour supplementation on the dynamic rheological properties of dough. The chickpea flour was used to replace 10, 20, 30 and 100% of wheat flour. Oscillation and creep shear tests were applied to test the effects of chickpea flour supplementation on the dynamic rheological properties of dough. The amplitude sweep measurement results showed that a linear viscoelastic behaviour of module at the range of 10-4 ≤γ≤ 103. Oscillation measurements results cleared that the storage modulus (G΄) is greater than the loss modulus (G΄΄) and the measurement curves of module run nearly parallel in frequency sweep. All doughs had a distinctive solid state characteristics (dispersion structure) not gel-like structure. Increase in the share of chickpea flour additions caused the (G΄) and (G΄΄) curves to shift towards higher values compared to the wheat flour dough. While the tan δ curve tended to shift towards lower values. The creep test showed that increase of the chickpea flour addition to the dough system (increasing of solid state properties) lead to decrease the maximum deformation, elastic recovery (from 2.67 to 1.60), increase of zero shear viscosity and shear modulus. So, wheat flour can carry up to 30% (w/w) of chickpea flour and produce dough has an acceptable dynamic rheological properties.