Chickpea Sprouts aka Garbanzo Sprouts 101

Excellent For Making Raw Hummus

Excellent For Making Raw Hummus

Chickpeas, or as I like to call them garbanzos, were originally cultivated in the Middle East where they are still considered a staple food item. They are also widely cultivated in India and throughout the Western Hemisphere.  

Chickpeas are available to purchase for sprouting in most natural food stores.  If you are buying them in bulk for sprouting chose ones that are not discolored, broken or chipped – they may not sprout.  Chickpea sprouts or garbanzo sprouts are rich in carbohydrates, fiber, calcium, and protein.  They also provide magnesium, potassium and vitamins A and C.  

You can use chickpea sprouts to make hummus,  add them to salads, add them in soups, to make sprout loaves, dressins and just eat them plain.  Chickpea sprouts are extremely crunchy and mild in flavour.  You can remove as many of the hulls from the garbanzo sprouts as possible before eating by gently using your thumb and index finger to pull the hull away from the sprout.

Some of the information from this article was referenced from The Sprouting Book by Ann Wigmore.