This is an all-raw variation on one of my favorite, traditional Indian snacks — roasted chickpeas. Actually, my earliest memory of roasted chickpeas is having them served as part of breakfast at the Hare Krishna temple in Philly in the early 90s.
Years later, when I really got into raw foods, I was sprouting just about everything I could find. I’ve experimented a lot with sprouted chickpea houmous and I love chickpea sprouts in salads. That said, they’re not for everyone. Try it and see if you like the fresh, raw, nuttier flavor. On their own they taste a bit weird, but the ginger and lemon and pinch of spices brings out a nice, zippy flavor to go with the crunch. Earth-crunchy, that is.
Ginger Lemon Chickpea Sprouts
serves 4 / time 15 min+ (after soaking + sprouting)
- 1 cup / 185 g dried chickpeas
- 1/2 in / 1 cm fresh ginger finely chopped
- 2-3 Tbs lemon juice
- 1/4 tsp salt
- 1/4 tsp cumin ground
- 1/4 tsp paprika
- 1 tsp olive oil or sesame oil
- pinch paprika ground
- fresh parsley or coriander leaves chopped, for garnish
- First rinse, then soak dried chickpeas for 24 hrs in 4 cups of water.
- Drain water, rinse with fresh water, drain again, put in a cool location covered (but not sealed) to sprout.
- Every 12 hours repeat step 2 until the chickpeas have a short sprout, usually after 24 to 36 hours. More mature sprouts will taste more bitter.
- Rinse and drain sprouted chickpeas again and put them in a large bowl.
- Add ginger, lemon juice, salt, cumin, paprika, oil. Toss and mix well.
- Cover and allow to sit for 15 to 30 minutes.
- Garnish with paprika and parsley or coriander leaves.
Extra flavors: Add 1 tsp maple or agave syrup, some ground black pepper, or a dash of soy sauce if desired.