Advances in nutrition research during the past few decades recommended the contribution of vegetarian diets for improving human health and reducing risk diseases. In current study, six innovative ready-to-use and ready-to-eat chickpea-based vegan diets (CVDs) incorporating different vegetables (cauliflower, taro, green zucchini, pea, bean and spinach) at 20% were prepared. These formulated CVDs with 30% chickpea were supplemented by additional edible ingredients. Herein, fate of nutritional and bioactive compounds of those CVDs was investigated. Chemical composition, minerals content, bioactive compounds and antioxidant activity of CVDs before and after cooking were determined. Ready-to-eat CVDs were organoleptically evaluated after stir-frying cooking. Results of composite analysis indicated 67.13 to 71.65%, 25. 02 to 33.96%, 1.87 to 2. 36%, 7.83 to 9.15%, 8.14 to 8.84% and 46.79 to 56.16% for moisture, crude protein, lipids, ash, fiber, and carbohydrates contents in ready-to-use CVDs, respectively. Significant differences (p