Sprouted Mediterranean Chickpeas

I really like the idea of eating sprouted foods for snacks. I decided to attempt my own. I enjoyed these by themselves, but I think they would be delicious with cashews, pistachios and a few dried cherries. 

I also added Himalayan salt and black pepper to my chickpeas. I think these would also be delicious on salads. 

How to Sprout Chickpeas
In a quart size mason jar add 1/2 cup of dried chickpeas (garbanzo beans). Add 1 cup of water (distilled or reverse osmosis). Cover jar with coffee filter and metal ring (or sprouting lid if you have one). Let them sit for 12 hours away from direct sunlight. 
Next, rinse the chickpeas 2-3 times, draining each time. After final rinse, replace the coffee filter with metal ring. Place tea towel under the lid and place jar at an angle to allow for excess water to drain out the filter. It will take 2-3 days to sprout.  Each of these days, you will need to rinse the chickpeas every 8 hours or twice a day minimum. 
After the final sprouting day, rinse one more time.  In a bowl, add the oil, honey and spices. Preheat oven to 250 degrees and place one layer thin on cookie sheet lined with parchment paper. Cook until you get the texture you like. 
 

"Enjoy on salads or snack mix with nuts and a little dried fruit."