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The effect of water stress on the Proteins and amino acids con tent of two different cultivars of chickpea (Cicer arietinum) was studied.. The results of ANOVA showed that the soluble proteins decreased while amino acids accumulated during the stress in shoot and root of both cultivars. Decreasing of proteins and increasing of amino acids had a positive correlation with water stress. Variation of proteins in two cultivars were not significant, but accumulation of amino acids was higher in Kaka than Jam. This may suggests that Kaka is more tolerant to water stress than Jam. Consideration of each amino acid showed that aspartic acid, glutamic acid, proline, leucine and arginine have increased under drought stress. There was no any significant change in the amount of The other amino acids.