Ready-to-eat snacks are more popular among the consumers. They are energy-dense but lack of protein and micronutrients. Therefore, this study was planned to develop the corn extrudates with the simultaneous addition of citrus pomace and chickpea (0-20%). Results showed that dietary fiber and protein contents of supplemented extrudates were increased by 4.04 and 1.04 times, respectively than the control samples. Moreover, bulk density, water absorption and water solubility index were increased by 14.42%, 25.99% and 47.77%, respectively compared to non-supplemented samples. However, the expansion ratio and porosity were decreased by 0.85 and 0.58 times, than the control sample. Likewise, the bio-functional characteristics of extrudates i.e. total phenolic contents (TPC) and ABTS were increased by 1.28 and 3.52 times, respectively. Furthermore, organoleptic properties results revealed that corn extrudates of up to 5% citrus and chickpea in each addition were best among the treatments. Therefore, citrus pomace and chickpeas can be employed to develop healthy and appetizing extrudates, contributing to food waste management, and mitigating malnutrition.