Sprouted Chickpeas are a rich source of isoflavones that contain plant oestrogen. Crunchy, juicy and fresh, they work with so many recipes. We like to blend our sproutes chickpeas up with some garlic, chilli and lemon juice to make our own fiery houmous!
Chickpeas sprout quickly but their tough husk means you need to soak them for at least 8 hours before use and make sure they're watered 3 times a day to absob the moisture.
Nutrition: Vitamins A, B, C and E, Calcium, Iron, Magnesium, Amino Acids, Protein: 20%
How to sprout your seeds: Soak for 8-12 hours before use. Store 18-22oC. Rinse 3 x per day. Harvest from 2-4 days. Yield 2:1. Shelf life 2 years
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