Surely all you heard about the benefits of sprouted grains and legumes (wheat, oats, barley, buckwheat, chickpea, mung and so forth.). Their value - a unique composition, because in every grain of germination activated when "construction materials", which are necessary for the growth and life of the plant. However, at times and use of the product increases. Sprouted chickpeas - exclusive "live" product, about which properties I want to tell you.

Sprouted chickpeas: the use and composition

As I said, when germination content of nutrients is increased many times. Thus, the content of B vitamins in sprouts Nute increased almost 2 times. The amount of vitamin C increases up to 2,04 36,14 mg / 100gOnly imagine (by the way, during the heat treatment, this vitamin is destroyed completely)!

From valuable minerals germinated chickpeas contains boron, silicon, manganese, iron, calcium, magnesium, potassium, and superior to other legumes on the number of basic essential acids - methionine и tryptophan.

The total content of antioxidants have sprouted chickpea increases 5,9 times and reaches on the fifth day 503 mg / 100g! That is why in winter the best prevention of colds - this is not lemons, onions and garlic, sprouts and chickpeas.

It should be noted that germinated chick cultures differs from other low calorie - 116 kcal / 100 g. The content of protein, fat and carbohydrates - 7,36 / 1,1 / 21, respectively (mean value given). With obesity and diabetes chickpea sprouts definitely need to include in the diet!

Doctors and nutritionists recommend eating sprouts (chickpeas in particular) for three reasons:

  • Firstly, the plantlets to quickly and effectively "heals" gut microflora. With their help it is easy to get rid of dysbacteriosis, gastritis, colitis.
  • They protect cells from free radicals, the main culprits of disease (cancer!), As well as premature aging.
  • Hardly something contains many vitamins and minerals as they contain germinated culture! No fresh vegetables, fruits or herbs can not be compared with the use of seedlings.

In addition, the germinated chickpea strengthens the immune system and is ideal for the prevention of colds and flu.

By the way, pregnant and nursing mothers and seedlings is essential to include in the diet, they facilitate toxemia, saturate the body with proteins, antioxidants, increase hemoglobin, the level of which in the period of pregnancy and lactation should be controlled.

Sprouted chickpeas: how to prepare

In order to prepare germinated chickpea, it must first dunk (hours 8-10). I usually soak it overnight.

After that, you need to drain the water, rinse the chickpeas, spread out on a flat surface (a plate or tray) and cover with a damp towel (do not press it strongly, moisture should be enough). Within 10-12 hours will "eggshell" little sprouts-tails.

To the germs become more (ideally about 0,5-1 cm), periodically wet the towel again. Ideal after the seedlings will 24-48 hours.

Yes, chickpeas should germinate at room temperature. Keep the chickpea germinated be in the refrigerator, shifting it in a container (lid does not close tightly).

Sprouted chickpeas: how to use

Sprouted chickpeas can be used as a separate dish, and add to salads. What, you ask? Absolutely all of the fresh vegetables!

Cut the vegetables, add a few tablespoons of sprouts, season favorite oil (perfect olive oil, mustard, linseed, etc.) And lemon juice. To spice you can add a clove of garlic, onion or herbs wild garlic.

Also germinated chickpeas well with sea cabbage, olives, herbs; It will serve as an excellent complement to a cold appetizers, For meat or fish.

Heat treatment is not required.

Sprouted chickpeas: recipes

Speaking of Nute, of course, it is impossible not to pay attention hummus. Sprouted chickpeas are also perfect for this dish.

Humus from germinated chickpea


  • germinated chickpeas - 250 g;
  • olive oil or linseed oil - 50-70 ml;
  • lemon juice - to taste;
  • Garlic - 2-3 or cloves to taste;
  • cilantro - beam;
  • spices (cumin, coriander, turmeric, black pepper) - to taste;
  • sesame paste (tahini) or sesame seeds - 2-3 tbsp;
  • salt - to taste.


All the ingredients in the blender, send the cup, and chop until a uniform smooth consistency. If necessary, add a little water.

Hummus from sprouted chickpeas is a more fresh taste, it has more shades of walnut. Of course, this is the perfect recipe for raw foodists.

Serve hummus is usually sprinkled with paprika and a little vzbryznuv olive oil for bread or pita bread, you can also use it as an appetizer to the meat. Excellent combined with vegetables (sweet pepper, carrot and celery sticks).

Sprouted chickpeas: hummus