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Iron (Fe) deficiency is one of the most common nutritional disorders, and is mainly due to insufficient intake of bioavailable Fe. Chickpea (<i>Cicer arietinum</i> L.) was examined as a potential vehicle for Fe fortification. Fortificants (FeSO₄&#183;7H₂O (ferrous sulfate hepta-hydrate), FeSO₄&#183;H₂O (ferrous sulfate mono-hydrate) and NaFeEDTA (ethylenediaminetetraacetic acid iron (iii) sodium salt)) were applied by a spraying and drying method. At 2000 &#181;g g^&#8722;1 iron fortificant, the fortified split desi seeds (dal), desi flour and kabuli flour supplied 18&#8722;19 mg, 16&#8722;20 mg and 11&#8722;19 mg Fe per 100 g, respectively. The overall consumer acceptability using a nine-point hedonic scale for sensory evaluation demonstrated that NaFeEDTA-fortified cooked chickpea (soup and chapatti) scored the highest among the three fortificants. Lightness (L*), redness (a*) and yellowness (b*) of Fe-fortified products changed over time. However, no organoleptic changes occurred. Fe bioavailability was increased by 5.8&#8722;10.5, 15.3&#8722;25.0 and 4.8&#8722;9.0 ng ferritin mg^&#8722;1 protein for cooked split desi seeds (soup), desi chapatti and kabuli chapatti, respectively, when prepared using Fe-fortified chickpea. Desi chapatti showed significantly higher Fe bioavailability than the other two. The increase in Fe concentration and bioavailability in fortified chickpea products demonstrated that these products could provide a significant proportion of the recommended daily Fe requirement.