Black chickpeas are one of my favorites: versatile, easy to digest and rich in protein. I usually soak a cup and a half overnight and there’s usually enough for two or three different types of preparations. The first thing I prepared with the lot is a simple salad with some fresh mint and grape tomatoes. If you want softer chickpeas then I suggest you boil them for a few minutes and run them under cold water.
1 cup sprouted chickpeas (and boiled if you want them softer)
6-7 grape tomatoes, halved
Mint springs, roughly broken by hand
Roughly chopped scallions
Mix all the ingredients together and eat. This is another one of those under 15 minute type recipes that tastes good and is delicious and filling.