The osmotic hydration of chickpeas was studied using various solutes, each one of them at different concentrations. The solutes were chosen due to their effects on seed germination and culinary processes. KNO3, NaHCO3 and H2O2 were chosen as solutes. Hydrations tests which consisted on soaking chickpeas in solutions for 2 to 3 hours and weighting every 20 minutes were made. With the mass versus time data, all the rate constants and hydration rates were determined. Several hypothesis were then made to explain the apparent exceptions due to these solutes in the general theory of osmotic hydration.