Sprouted chickpeas are a versatile bean, tasting great in soups, salads, stews and hummus! It is normally recommended to soak your beans overnight before you consume them. Well, we take this one step further and sprout them (meaning you don’t need to worry about any pre-soaking)! Many people find they have an easier time digesting sprouted chickpeas versus their unsprouted counterpart. Feel free to head to our Why Sprouted page to learn more about why this could be.
There are many methods you can use to cook our beloved sprouted chickpeas which we unfortunately we cannot list them all on the package. See below for a few comprehensive cooking methods. We hope you enjoy your sprouted goodness!
No pre soaking is required for sprouted chickpeas because they have already been through the soaking and sprouting process.
Although not necessary, this method of cooking may be preferred as it further reduces the cooking time by 10-20 minutes.
Roasting sprouted chickpeas results in a delightfully crunchy treat that’s great as a snack on it’s own or as a topper for salads and grain bowls.
Dry Sprouted Chickpeas
Store in your pantry at room temperature in a dry environment. After sprouting and drying, chickpeas have an approximate shelf life of 2 years. The lot code printed on your bag will tell you the best before date.
Cooked Sprouted Chickpeas:
Fridge: If you are planning to consume your cooked sprouted chickpeas soon after preparing, store in an airtight container in your refrigerator for 3-5 days.
Freezer: If you are planning ahead by batch cooking large quantities of chickpeas. Cook to desired texture and let cool. Place on a baking sheet and place in freezer. Once frozen, place in airtight container and put back in freezer. Can be stored in freezer for up to 4 months.