This recipe uses sprouted, dried, chickpeas to make a crispy bar snack, or crunchy topping for salads, grains, or veggies. (See recipe for basic sprouted legumes here). Wait until all of the chickpeas have sprouted to fry (3-4 days after soaking). They should have visible little white tails (it’s ok if they are just poking through). Once sprouted they will be light and airy, not dense at all. 

• 1 cup sprouted chickpeas, thoroughly patted dried
• ¼ cup neutral oil such as grapeseed
• ¼ tsp fine sea salt
• ¼ tsp smoked paprika
• ¼ tsp garlic powder

Preheat the oven to 400°F and set a piece of newspaper next to the stove. 

Place a large cast iron pan over a high flame. When the pan is hot, add the oil. When the oil is glistening and hot, add the chickpeas. Fry them in the pan for 5 minutes, until they start to turn light golden brown. Transfer the pan to the oven for ten minutes. 

Remove the chickpeas from the pan with a slotted spoon and transfer to the newspaper to absorb excess oil. Sprinkle with salt and seasonings immediately, and roll the chickpeas around to coat.