Chickpea Sprouts

I adore bean sprouts. They are so versatile and delicious. I often eat them as a snack, put them on my sandwich, in a salad or as a side dish with radishes, raisins and oranges. Sprouts provide an abundance of vitamins, minerals, proteins and enzymes and during the sprouting period, the vitamin content in sprouts increases tremendously. I don't use any fancy equipment for my sprouting, I just use a clean jar and water. The most important thing to remember is to use organic beans/peas and they must not be too old or they won't sprout sufficiently.

Sprouts are amazingly healthy, packed with enzymes

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free

Chickpea Sprouts

Serves 1-2 people as a side dish


  • 200 millilitres (7 fluid oz) water
  • Handful chickpeas
  • 1 clean glass jar


  1. Place the handful chickpeas in the jar (make sure that the jar is least five times as large as the the handful chickpeas because the peas will expand in volume).
  2. Leave the peas soaking in the jar for 12 hours.
  3. Drain the peas and rinse. Drain again.
  4. Place the peas back in the jar and leave at room temperature for 3-5 days.
  5. Rinse and drain the peas 3-5 times each day.
  6. When the peas have nearly reached their optimum sprouting (often in day 3 or 4) you can place them in the fridge to slow down the sprouting. They will keep in the fridge for a week or so.


  • If the sprouts have become dull or yellow you can always use add them to your bread recipe.