To select appropriate treatment methods for enhancing the quality of chickpea-based flour products, this study investigated the effects that untreated and germinated chickpea flour have on the rheological properties, protein secondary structure, and microstructure of dough, as well as the textural and sensory characteristics of chickpea-based nang, a traditional flatbread in Xinjiang, China. Results revealed that as the substitution rate of chickpea flour increased, the water absorption rate of mixed dough increased, whereas the peak viscosity decreased. At a 30% substitution rate, the presence of stable protein secondary structures in the untreated group decreased by 10.07%, whereas that of unstable structures increased by 14.45%. In contrast, the germinated group exhibited an increase of 13.11% in the presence of stable structures and a decrease of 1.34% in that of unstable structures, indicating that germinated chickpea flour was more effective in maintaining stability of the mixed dough system. Nang prepared with 30% germinated chickpea flour demonstrated optimal textural properties (hardness: 1 234.7 g, cohesiveness: 531.3 g, chewiness: 597.2 mJ) and achieved the highest sensory score of 93.1. In conclusion, incorporating 30% germinated chickpea flour imparted favorable mechanical properties and processing quality to the chickpea-based nang. This study provides a scientific basis for the application and development of chickpea flour in flour-based products and highlights its potential to improve dough quality.