History tells us that already in ancient Rome, legionaries kept small cloth bags containing chickpeas sprouts to gain energy and give vigor to the body. It is no coincidence that the people of India who have widely used it are also among the longest-lived on the entire planet. There is therefore no doubt about the nutritional and beneficial properties that these are capable of bringing to the human body.

• protein
• minerals (potassium, sodium, phosphorus, calcium and iron)
• chlorophyll

Chickpeas sprouts are perfect to use in the kitchen, they go well with practically any type of dish, from first courses to desserts. They are very different from all other types because they have no pairing limit. A nice idea to get children to eat them too is to prepare a sponge cake with a creamy yoghurt center and use chopped chickpeas sprouts to give crunchiness and above all nutritional value. In this way it will be possible for them to exclusively savor the sweet taste without actually seeing what it is. Another nice idea is preparing venere rice with pan-fried salmon pieces accompanied by chickpeas sprouts. These give not only crunchiness to the dish but also an added value for their values.

Chickpeas sprouts can be easily obtained at home, in this way it is possible to always have them on hand, they can be used at any time and above all they can be taken from the plant only when necessary. It should be remembered that as they grow, their nutritional value increases. To make them sprout, just take some seeds, soak them for at least a day, then plant them in a jar with holes underneath and a plant underneath. In this way the soil will always be moist and the first shoots will emerge within a few days.