This research paper focuses on the development of a low glycemic index pasta product using buckwheat and chickpea. A Box Behnken design with varying proportions of buckwheat (65- 85%), chickpea (15-35%), and xanthan gum (1.5-3.5%) was employed to characterize and optimize the pasta formulation based on multiple response parameters, including glycemic index, glycemic load, resistant starch, solid gruel loss, and cooking time. By leveraging the best-fit model, the optimization process aimed at maximizing resistant starch while minimizing glycemic index, glycemic load, cooking time, and solid gruel loss using design expert software. The study revealed that the quadratic model provided the most accurate representation for all response variables. The determined optimum process parameters were as follows: (a) buckwheat content, (b) chickpea content, (c) xanthan gum concentration, (d) glycemic index, (e) glycemic load, (f) resistant starch, (g) solid gruel loss, and (h) cooking time. By achieving a low glycemic index and other desirable characteristics, this investigation holds promising prospects for commercialization and promotes the adoption of such products within the food processing sector. This low glycemic index pasta, enriched with buckwheat and chickpea, offers a healthier alternative to traditional pasta and may contribute to improved dietary choices and overall health.