First step is soaking your dried chickpeas. I use a mason jar. Make sure to use at least a 2 to 1 ratio with water (2 being the water) as these little suckers soak up a lot and really expand.
Let them soak for 8-12 hours and then rinse in a colander. From here my favorite and I make up the easiest way to sprout them is to just leave them sit in the colander. You can also use a sprouting jar or bag.
Then rinse and drain the peas every 8-12 hours and wait for little baby tails to sprout out.
When your peas have tails about 1/4 inch long you are good to go.
These are great to munch on as a snack, add to salads, or use as a base for a raw hummus. Check out this recipe I just whipped up for one!
