Ginger Lemon Chickpea Sprouts

Raw: Ginger Lemon Chickpea Sprouts - The Lotus and the Artichoke

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.

Raw: Ginger Lemon Chickpea Sprouts - The Lotus and the Artichoke

Kichererbsensprossen mit Ingwer & Zitrone – mit indischem Aroma

4 Portionen / Dauer 15 Min.+

  • 1 Tasse / 185 g getrocknete Kichererbsen
  • 1 cm frischer Ingwer fein gehackt
  • 2-3 EL Zitronensaft
  • 1/4 TL Salz
  • 1/4 TL Kreuzkümmel gemahlen
  • 1/4 TL Paprikapulver
  • 1 TL Oliven- oder Sesamöl
  • 1 Prise Paprikapulver
  • frische Petersilien- oder Korianderblätter gehackt, zum Garnieren
  1. Kichererbsen spülen. 24 Stunden in 4 Tassen Wasser einweichen.
  2. Wasser abgießen, mit frischem Wasser spülen, erneut abgießen und abgedeckt, aber nicht luftdicht, an einen kühlen Ort zum Keimen stellen.
  3. Schritt 2 alle 12 Stunden wiederholen, bis die Kichererbsen nach 24 bis 36 Stunden kleine Keime haben. Ältere Sprossen schmecken bitterer.
  4. Gekeimte Kichererbsen erneut spülen und in eine große Schüssel geben.
  5. Ingwer, Zitronensaft, Salz, Kreuzkümmel, Paprikapulver und Öl dazugeben und gut vermischen.
  6. Abdecken und 15 bis 30 Min. ziehen lassen.
  7. Mit Paprikapulver und Petersilien- oder Korianderblättern garnieren.


Noch aromatischer: 1 TL Ahorn- oder Agavensirup, etwas gemahlenen schwarzen Pfeffer oder wenn gewünscht einen Spritzer Sojasoße hinzufügen.



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
  1. First rinse, then soak dried chickpeas for 24 hrs in 4 cups of water.
  2. Drain water, rinse with fresh water, drain again, put in a cool location covered (but not sealed) to sprout.
  3. 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.
  4. Rinse and drain sprouted chickpeas again and put them in a large bowl.
  5. Add ginger, lemon juice, salt, cumin, paprika, oil. Toss and mix well.
  6. Cover and allow to sit for 15 to 30 minutes.
  7. 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.


Chickpeas SproutingChickpeas after 24 hours of soaking. Small sprouts are already starting to form.
These could be sprouted for another 24 hours, or used as they are.

4 thoughts on “Ginger Lemon Chickpea Sprouts

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