Chickpeas, with their rich nutritional profile, present a promising ingredient for food enrichment. However, their incorporation into staple foods such as pasta and bread requires understanding the effects of milling and pretreatment of chickpeas on their microstructural behaviour in chickpea-wheat blend formulation. This research investigates the impact of milling and pretreatment methods on the microstructure and physicochemical properties of chickpea-enriched wheat staple products using X-ray microcomputed tomography (X-ray µCT). Chickpeas were milled using a multi-stage roller mill and a single-stage (Ferkar) mill, yielding five flour types: four flours were obtained from the roller mill (viz., high-protein flour, low-protein flour, reconstituted whole flour, straight-grade flour), and one flour from Ferkar mill (Ferkar-milled flour). These flours were blended with durum wheat semolina in equal amounts for pasta production. The effects of three pretreatment methods - germination, micronization, and roasting - were also studied before milling the chickpeas into straight-grade flour and blending it (in a 20:80 ratio) with wheat flour for bread production. Physicochemical analysis revealed significant differences (p < 0.05) among pasta samples, with high-protein flour pasta exhibiting lower optimum cooking time, reduced cooking loss, and higher protein and ash contents. Microstructural analysis showed that the high-protein blend resulted in low porosity with closed pores and increased structural thickness, contributing to enhanced firmness and texture. Similarly, the physicochemical properties of chickpea-enriched bread were influenced by roasting and micronizion pretreatment methods, with significant (p < 0.05) effects on loaf volume, colour, and protein content. The microstructural evaluation demonstrated that bread made from germinated chickpeas exhibited superior pore structure, leading to improved overall quality. In conclusion, this study provides valuable insights into optimizing chickpea milling and pretreatment methods for integration into staple foods such as pasta and bread. Given the rising demand for alternative protein sources, incorporating chickpea flour with minimal microstructural impact presents opportunities for innovation and sustainability within the food industry.