Soluble solid leached out during soaking and cooking of food legumes generally decreases the overall quality of the final products. Solid loss behavior of whole chickpea during soaking and cooking in water was investigated at 20, 30, 50, 70, 85 and 100C. The amount of solid loss and its rate increased with increasing temperature, and the former was 2.3% at 20C and 10.2% at 100C at the end of the process. Carbohydrates and proteins composed of 80-91% of the solid lost. A zeroth-order kinetic model fit the solid loss data. The solid loss rate constant (k(ds)) increased with temperature, and it was 4.7 10(-5)/s at 20C and 240.3 10(-5)/s at 100C. Effect of temperature on k(ds) was determined using an Arrhenius-type equation. The Arrhenius plot exhibited two linear lines crossing at the gelatinization temperature (61C) of the whole chickpea. The activation energy was determined to be 59.5 and 22.6 kJ/g/mol above and below the gelatinization temperature, respectively.