Abstract: The aims were to compare and observe the effects of probiotic fermentation and domestic protease enzymatic hydrolysis on chickpea milk proteins, and compare the ability of enzymolysis method and fermentation method in degrading chickpea milk proteins into small- molecular protein peptides. Alkaline protease and papain were selected for enzymolysis, and the strains Bacillus subtilis, Cordyceps militaris and Lactobacillus plantarum were selected for fermentation. Soluble nitrogen value, the degree of hydrolysis (DH) and electrophresis bands of the supernatants were detected at different times. The results showed that, when dealt with alkaline protease for 240 min, the soluble nitrogen value was 0.1389%, and DH was 6.43%; and with papain, the soluble nitrogen value was 0.0972%, and the DH was 4.41%. As to the fermentation method, the degradation effect of Bacillus subtilis was best, the soluble nitrogen value was 0.0895%, and DH was 4.03% when dealt for 8 h. In conclusion, the degradation effect of enzymolysis with short processing time was better than that of microbiological fermentation.