The commercial market lacks standard procedure of the product prepared from the incorporation of chickpea for improvising the nutritional significance of jaggery based nut brittles. The study was planned to incorporate chickpea in nut brittle preparation along with peanut chikki and to standardize the processing method. The syrup prepared in the ratio of 1:1:0.3 for sugar, jaggery syrup and corn syrup along with butter 2.5 g (g/100 g of syrup) and sodium bicarbonate (NaHCO3) 0.2 g (g/100g of syrup) was used for the preparation of nut brittle. The protein and water activity showed that the product was stable and rich in protein. Total phenol content and radical scavenging activity in blended chikki was the maximum amongst three samples. The hardness (breakage strength) of different chikki varied from 15 to 26 kg. The addition of chickpea in nut brittle produced slightly darker product. Sensory parameters for chickpea and blended chikki were above 6.8 indicating the acceptability of the product.