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Legumes are under explored crops in comparison to staple cereal crops and decreasing agricultural lands along with waste lands and poor water resources are the main constraints for sustainable agricultural production. Chickpea is the third most important food legume, known for its high nutritive values, generally considered as relatively salt sensitive crop. Existence of large genetic variation provides opportunity to explore variations and exploit the available salinity tolerance in chickpea. Methods: A Randomised block design experiment was conducted to explore the salinity tolerance in 10 chickpea genotypes including CSG-8962 (Karnal Chana-1), as salt tolerant check during 2018-19 and 2019-20 under control and salinity ECiw 6 dS/m and ECiw 9 dS/m. The leachate was collected from time to time to monitor the buildup of the desired salinity. At harvesting stage, yield and yield attributing traits were recorded and yield indices were calculated to identify the potential of chickpea genotypes against salinity stress.Result: Saline irrigation water significantly decreased the number of pods/plant by 21.29% under ECiw 6 dS/m and 53.29% under ECiw 9 dS/m. Genotypes ICCV 10, CSG 8962 and DCP 92-3 retained maximum number of filled pods at ECiw 6 dS/m, while under higher salinity of ECiw 9 dS/m, CSG 8962, ICCV 10 and KWR108 had the highest filled pods. Saline water of 6 dS/m caused reduction of 36.1% – 65.0% in grain yield, which further increased to 81.0% – 98.5% with saline water of 9 dS/m. Genotypes S7 and ICCV – 10 had percent grain yield reduction of 36.13% and 41.24% respectively whereas the salt tolerant check had a percent reduction of 46.94% at ECiw 6 dS/m. Based on studied yield indices, genotypes S7, KWR108 and CSG 8962 showed relatively higher tolerance than other studied genotypes, whereas BG 256 and ICC 4463 were the most salt sensitive chickpea genotypes.