Introduction: Postprandial blood glucose concentration is one of the factors related to chronic diseases. This study examines the postprandial glucose response to bread made of roasted chickpea flour and white wheat flour. The effect of the roasted chickpea flour on glycemic index, glycemic load, and glycemic profile of white bread was also investigated. Materials and Methods: In this cross-over randomized study, 10 healthy subjects (8 females, 2 males) enrolled in the study on 4 separate days with one week intervals. On each day, the blood glucose at fasting and at 15, 30, 45, 60, 90 and 120 minutes after ingestion of glucose solution, white bread and bread containing 1/4 and 1/2 roasted chickpea flour was measured. The glycemic index, glycemic load and glycemic profile were calculated. Results: Postprandial blood glucose response to chickpea breads was significantly lower than to white bread (p<0.001). The incremental area under the glucose curve after ingestion of chickpea breads was significantly lower than for white bread (P<0.001). The glycemic index and glycemic load of chickpea breads were also significantly lower than white bread (P<0.001). No significant differences were observed between the glycemic profiles of the test breads. However, the peak value of blood glucose was significantly lower after ingestion of 1/4 chickpea bread (P=0.017) and 1/2 chickpea bread, compared to white bread (P<0.001). Conclusion: Adding roasted chickpea flour not only improves postprandial blood glucose response, but also considerably reduces the glycemic index and glycemic load of white bread.