The chickpea also known as Gram or Bengal gram, and it is the most significant and well recognized pulse of India; India, largest producer, contributing highest share in area as well as production. It is widely referred as an excellent beam of protein, especially in developing Nations and it is relatively of minor significance in global market but it is extremely good for local trade in numerous tropical and subtropical areas. A pot research experiment conducted during the ‘rabi’ season of 2023-2024 on chickpea cultivar (PUSA-334) in a net house of the Department of Botany (Agronomy), SVU, Amroha to access the effects of gibberellic acid (GA) on shoot dry weight (SDW), nitrate reductase activity (NRA), carbonic anhydrase activity (CAA) activity seed yield (SY) and seed protein as well as carbohydrate content. Sterilized seeds of variety, PUSA 334, soaked in four different concentrations viz., 0, 10-4, 10-6 and 10-8 M solution of GA for 6, 8, or 10 h and sown in these pots. The potted plants then analysed at 100 and 110 days after sowing (DAS) for SDW/ plant, NRA, & CAA. In addition, SY, seed protein and carbohydrate content estimated at harvesting time (120 DAS). All parameters reported significant and promoted by the soaking with different levels of GA, however, with highest stimulation reported for a 10-h soaking treatment (duration) with 10-6 MGA. The total seed protein and total carbohydrate content stimulated much greatly by this approach and results are better than still any other approach applied for chickpea growth and quality values enhancement.