The salt (NaCl) tolerance of 5 chickpea genotypes was investigated. Plants were grown in 5 different NaCl concentrations. Germination percentage, shoot and root length, shoot and root dry weight and salt tolerance percentage in the shoots and roots were evaluated. The salt tolerance index (STI) of the genotypes, expressed as the ratio of dry matter yield produced under the NaCl treatments compared to the control treatment, was found to be a reliable criterion for ranking genotypes for their tolerance to NaCl. İnci, Aydi{dotless}n-92 and FLIP 98-55C showed high levels of tolerance and İzmir-92 medium levels. FLIP 98-63C was the most susceptible genotypes to NaCl
