The study was conducted with the aim of producing protein enriched extruded product that can be used as a protein supplement by combining legumes, cereal and oil seeds. Accordingly, maize, defatted soy flour and chickpea were selected based on their nutritional value, availability in the local market and affordability. By Applying mixture experimental design, formulation containing 589 g/kg corn, 291 g/kg defatted soy flour, and 120 g/kg of chickpea flour was selected as the best source of protein. The effects of extrusion parameters on the specific length, bulk density, and expansion ratio, functional properties (water solubility index, water absorption index and water holding capacity) were done, after extruding the blend with moisture content (17and 20%) barrel temperature (120, 130, and 140 0C), and screw speed (150,200 and 250 rpm). Sensory characteristics of extruded products (texture, color and overall acceptability) were also studied to evaluate the suitability of the product as extruded snack. Using the blend ratio obtained from the design, an extrudate containing 21.34% protein, 2.81 % of fat and 65.06% of carbohydrate was found to be the protein enriched product. The specific length, expansion ratio and bulk density were found highly affected by barrel temperature and moisture content. As the barrel temperature increased from 1200C to 1400C and the feed moisture content kept at 17 %, extrudates with high expansion ratio (146%) and lower bulk density (9%) were found. An increment in barrel temperature from 120 0C to 140 0C was the only parameter that significantly affects (P