Recently, plant-based products are rising in the food industry due to their affordability, accessibility, health benefits, and sustainability. While traditional crops like potatoes, corn, and wheat have been widely used, their overconsumption and the demand for better food quality have driven interest in alternatives. Chickpeas stand out as a promising option—widely cultivated, low-cost, high-yielding, and nutrition-rich. Their key components, starch and protein, can interact to affect food product properties when used together. However, the effect of adding chickpea protein to chickpea starch on its multi-scale structure and physicochemical properties is currently unknown. Therefore, chickpea starch-based gels were prepared with 10% chickpea starch and varying chickpea protein mass ratios (0%, 3%, 6%, 9%, 12%, and 15%), labeled as CPS, CPS-3%CPP, CPS-6%CPP, CPS-9%CPP, CPS-12%CPP, and CPS-15%CPP, respectively. The effects of chickpea protein with different additions on the rheological, textural, and thermal properties of these gel samples were comparatively analyzed. The addition of chickpea protein markedly changed the properties of chickpea starch. FTIR results showed that chickpea protein elevated the starch short-range order in the gels. However, chickpea protein significantly lowered the FWHM (full-width half maximum) at 480 cm^-1, indicated by the Raman spectra (p<0.05). During the temperature sweep test from 25°C to 95°C, G’ of all the samples increased sharply around 67°C - 68°C, whereas the CPS started to rise around 65°C. At 10Hz, the frequency sweep test demonstrates that 3% chickpea protein increased the G’ of the gel from 3664.14 ± 240.0 Pa to 4709.56 ± 155.07 Pa, whereas the addition 9% chickpea protein exhibited a reduction to 2695.88 ± 197.20 Pa. Moreover, all samples exhibited higher tan δ than CPS (0.06 ± 0.001) at 10 Hz, presenting higher elastic structure and network integrity. The power-law model fitted well with R ² ≥ 0.98 to the curves of both G’ and G’’. As a textural property, the addition of chickpea protein increased the hardness of all samples compared to the CPS (1507.768 ± 109.72). In addition, the chickpea protein addition increased the syneresis as a result of two freeze-thaw cycles from 0.344 ± 0.33 up to 7.519 ± 2.0. Overall, our results showed that an appropriate amount of chickpea protein (3%) addition could significantly enhance rheological, textural, and structural properties of the chickpea starch-based gel compared to the CPS.