Effect of chick pea level (0-30%) and feed moisture content (12% and 14% wb) on physical properties of extruded product from teff [Eragrostis teff (Zucc.) Trotter] (CR-387 variety) and chick pea (Cicer arietinum L.) (marye variety) were investigated. Chick pea level showed more effect on physical properties of products than feed moisture content. Increased level of chick pea resulted in increased bulk density and water solubility index (WSI) and decreased diametric expansion ratio and sensory crispness. On the other hand, lower feed moisture resulted in higher WSI. Sensory analysis for crispness revealed that the most accepted product had a mean score of 3.93 (on 5-point rating scale) and was produced from 10% chick pea blend at 14% feed moisture. The mean values of diametric expansion ratio, bulk density, WAI and WSI of this product were 1.58, 127.5 kg m-3, 5.7g g-1 and 30.92%, respectively. Thus twin screw extrusion of teff flour blended with 10% chick pea flour would produce an acceptable snack enhanced by protein.