Chickpea protein is rich in nutrient and has high digestibility, ultrasound can improve its emulsifying properties, but effect of ultrasonic treatment on the emulsifying properties of chickpea protein and effect of environmental factors (temperature, pH) on the emulsifying properties of chickpea protein treated by ultrasound have not yet been reported.Therefore, the effect of ultrasonic treatment on emulsifying properties of chickpea protein was studied in this paper.The results showed that ultrasonic treatment could significantly improve the emulsifying properties of chickpea protein when the ultrasonic power was less than 396 W or the ultrasonic time was less than 15 min.The emulsifying properties of chickpea protein were reduced when ultrasonic power and ultrasonic time increased to 600 W and 30 min, respectively.The emulsifying property was the lowest at the isoelectric point (pH 4-5) and was the highest at pH of 6-8.When temperature was 50-60 ℃, the emulsification property of chickpea protein was higher.The results indicated that proper ultrasonic treatment could improve the emulsifying properties of chickpea protein, which will provide theoretical reference for the development and utilization of chickpea protein.