Chickpeas (Cicer arietinum L.) are one of the most utilized legumes in the world. Chickpeas are first soaked to produce a suitable texture for consumption once they have been cooked. In order to define and optimize the soaking process, many theoretical and empirical approaches have been employed to produce a suitable model for this procedure, using total mass or moisture increases as the main variables. The basic role in quality determination of other components, not water (soluble solids), has been left out as it has been assumed that only the water is subject to change during the soaking process. Moreover, in many cases, chickpea has been treated as an homogeneous food. Chickpea cv. "Blanco Lechoso" was used in experimental soaking procedures with distilled water, and the resulting effect on the physical-chemical and texture properties were then related to the quality of the chickpeas as represented by the degree of softening or increase in volume. Using texture analysis the period during which the seed coat acts as a barrier to water penetration can be determined. Two critical time points at 2 and 4 h during the soaking procedure have been found. In these points significant events occur which alter the relationship between the components of the chickpea and the final quality of the product. Moreover, the relationship between the soluble solids, water flux and the composition of the cotyledons has been studied, and the results suggest the presence of a dynamic moisture front which moves from the outside towards the seed core. (c) 2009 Elsevier Ltd. All rights reserved.