This study investigated the effects of combined enzymatic hydrolysis with protease, α-amylase and glucosidase on the quality improvement of fermented chickpea milk. After such combined enzymatic hydrolysis, the solid content and total sugar content of the chickpea milk increased significantly (by 23.76% and 8.22% respectively),with the pH of the samples decreasing, and water holding capacity, viscosity and stability increasing. With the extension of fermentation time, the water holding capacity of each fermented milk group increased in0~24 h, with that of the C4 group(involving the three-enzyme combination) increasing by 17.25%. After 24 hours, except for the C0 group (the blank), the increase in the water holding capacity of the other groups slowed down, and their reducing sugar contents all decreased with the prolongation of fermentation time, and the reducing sugar content of the C4 group increased by 3.22% in12~48 h. Sensory evaluation showed that the smell, appearance, taste and texture of fermented chickpea milk were affected significantly by the enzymatic treatment. Compared with the C0 group, the sensory indicators of the C4 group were all improved after the treatment with the three enzymes, with the overall acceptability score increasing from 6.13 to 8.53 (an increase of 39.15%). These results indicated the combined enzymolysis is beneficial for improving the quality of fermented chickpea milk.