[Jessica Alana]

To sprout chickpeas: soak chickpeas 24 - 48 hours (the longer the soak time, the easier the digestion). Drain water. Then let sprout for 2 days, rinsing 3 times a day. 3/4 cup dry chickpeas will yield approximately 2 cups sprouts.

 

[Jessica Alana]

I've never sprouted chickpeas, but I've sprouted a few other things. I usually soak for however long I'm supposed to, then I drain them in a collander, leave them in the collander on a plate on the counter & just rinse a few times a day until sprouted. I don't cover them. Some people do cover wheatgrass while it sprouts. So i guess it's a personal choice. See what you do best with.

 

[Jessica Alana]

I've covered wheatgrass & i've left it uncovered. Either way, I started getting fruit flies, and the weather got cold and it quit growing.

I digress.

 

[Jessica Alana]

SALAD. Nah, just kidding. That's why you try to make dehydrator stuff BEFORE you might want it. Of course when it took you 6 days to make a bagel, you might be more tempted to leave it be until you REALLY want it.

 

[Jessica Alana]

Quote:

Originally Posted by karenlovessnow

I love that you can leave them in the colander! I always did my sprouting in a jar with the cheesecloth cover. I'm going to go sprout me some chickpeas right now!

I also have a nutmilk bag that I've put wheatberries (for wheatgrass) in, then left it in a bowl between rinsings, but I'd leave the wheatberries in the nutmilk bag. Its so much less of a hassle than rinsing, putting back in a bowl, putting back into strainer/nutmilk bag. Most of the sprouting tips/directions I've seen were the canning jar/cheesecloth. I think I just found the lazy man's way of doing it.