The purpose of this study was to explore the effect of germinated chickpea homogenate on the gel properties of Trichiurus lepturus surimi products， so as to develop a low gel strength surimi product (fish sausage) suitable for the elderly. The effects of gelation conditions (heating temperature and time for a period of time) on the gel intensity of surimi were explored by single-factor experiment. Based on this， some characteristics of fish sausage after adding sprouted chickpea homogenate were analyzed， including water holding capacity， color， rheological characteristics， and microstructure， etc. The results showed that when the gel condition was 35 ℃ and 40 min， the gel strength of the fish sausage added with germinated chickpea homogenate was the lowest， reaching 37.08 g·cm， which was 37.14% lower than that of the fish sausage without the homogenate. Under this condition， the water holding capacity of the fish sausage prepared was slightly higher than that of the fish sausage without the homogenate， the content of free water and bound water in gel increased (22.45% and 59.14%， respectively)， the whiteness value was low， and the color was similar to that of chickpea. The rheological results showed that its viscoelasticity was poor and it belonged to a texture suitable for the elderly population to consume. The microstructure comparison found that the gel structure of the germinated chickpea group was irregular and the gel property was poor. After adding homogenate， the digestion rate of fish sausage decreased (61.53% in the control group and 45.93% in the germinated chickpea group)， which was beneficial for maintaining satiety and controlling blood sugar levels. The analysis of volatile components showed that the addition of germinated chickpea homogenate changed the flavor of fish sausage and increased their aroma. The low gel strength surimi product was IDDSI Grade VI food after passing the test of the international dietary standard for dysphagia. In conclusion， the germinated chickpea homogenate has a regulatory effect on the gel strength of Trichiurus lepturus surimi products. This study provides a new idea and reference for the development of surimi based elderly food.