Iron (Fe) deficiency specifically is the most common nutritional disorder due to insufficient absorbable Fe. Biofortification is a process of enriching the nutrient content of staple crops and is considered as a sustainable and cost-effective strategy to address micronutrient deficiency problems especially in the less developed countries. Chickpea (Cicer arietinum L.) is a staple food in many developing countries worldwide and is an excellent source of micronutrients. Biofortification of chickpea is a possible solution to address Fe deficiency problem. Chickpea biofortification experiment was conducted under field conditions to evaluate the effects of different doses of Fe fertilizer (0 kg ha-1,10 kg ha-1 and 30 kg ha-1 of Fe-EDDHA) on Fe content in seeds of 18 chickpea cultivars. The experiment was designed as a factorial combination of 18 chickpea cultivars and 3 different doses in a randomized complete block design with 4 replications at two locations in Saskatchewan in 2015 and 2016. Fe concentration in seeds across 18 different chickpea cultivars increased with Fe fertilization. Fe concentration in X05TH20-2 and CDC Frontier cultivars increased from 57 ppm to 59 ppm and 56 ppm to 58 ppm, respectively, after adding Fe fertilizer in both location in 2015 and 2016.