Turmeric Dulse Crispy Sprouted Chickpeas

January 4, 2018

I started sprouting chickpeas to make homemade sprouted hummus about a year ago, and recently I wondered if I could turn them into those crispy chickpeas I see sprinkled over salads and warm bowls of nourishing soup.  So I gave it a go and I am so glad I did!  Not only does sprouting the chickpeas help make the nutrients more bioavailable and the chickpeas easier to digest, but when superfoods such as anti-inflammatory turmeric and mineral-rich dulse seaweed flakes, this is the perfect addition to any meal or just as a snack (though watch out for turmeric stained fingers!).

 

First, you will need to sprout your chickpeas.  Place 1/2 cup of dry chickpeas into a jar and cover with water (a couple inches over the chickpeas as they will expand).  Leave them for 8 hours or overnight.  Afterwards, drains the water, rinse the chickpeas and place back into the jar.  Either use a sprouting jar, or cover the jar with cheesecloth secured with a rubberband.  Place the jar upside-down at an angle in a bowl. Rinse the chickpeas twice a day (morning and evening works) until sprouts form (about 2 days).  Give them a good final rinse and pat dry.

 

Preheat the oven to 325 degrees. Remove any skins that are coming off.  Place the chickpeas in a bowl and mix with 2-4 teaspoons of avocado oil.

Cover a baking sheet with parchment paper and spread the chickpeas evenly.

Bake for 35-45 minutes until crunchy.  They will continue to dry out after baking, so don't overcook them.

 

I decided to mix in the spices after cooking so they did not burn.  After baking, mix the chickpeas with the turmeric, dulse seaweed, and black pepper.  Enjoy now, or store in an airtight jar for later!

 Ingredients

 

  • 1/2 cup dry chickpeas, sprouted

  • 2-4 teaspoons avocado oil

  • 1/2 teaspoon ground turmeric

  • 1/4 -1/2 teaspoon dulse seaweed flakes

  • pinch of black pepper

 

Instructions

 

  1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

  2. Rinse sprouted chickpeas and pat dry.

  3. Mix the chickpeas with the avocado oil and spread evenly on the parchment paper.

  4. Bake for 35-45 minutes until crispy.

  5. Remove from oven, let cool for 5 minutes, and mix with turmeric, seaweed flakes, and pepper.

  6. Enjoy immediately or store in an airtight jar for later!

 

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Hello! I'm Danielle, the nutritionist, lawyer and mama behind gheeful. I left Big Law two years ago to pursue my passion for educating people about wellness. I am a entrepreneur, wife, sister, daughter and full-time SAHM to Ellington. On this blog, I share about wellness, motherhood, non-toxic living, home decor and inspiration, and travel. Thank you so much for visiting my little corner of the internet!

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