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A method was developed for starch-protein separation from chickpea flour. To reduce starch-protein agglomeration, isopropyl alcohol was employed as a continuous phase and also as oil solvent. The test was conducted under a combination of two levels of initial feed concentration and three levels of pressure drop. The feed concentration had a marked effect on both starch and protein contents of the overflow and underflow. The pressure drop affected the starch content of the overflow and the protein content of the underflow. A feed concentration of 2.5% (percent of flour in solution) and a pressure drop of 827 kPa resulted in optimum starch-protein separation. This operating condition resulted in protein content (overflow) enrichment to 54.9% (d.b.) and starch content (underflow) enrichment to 51.2% (d.b.) compared with original chickpea flour concentrations of 26.3 and 48.0%, respectively.