Chickpeas can be sprouted at home using a simple glass jar, water and a draining lid. Their large seed size makes them quite different from fine leafy sprouts such as alfalfa and broccoli, but the basic process is straightforward.
The key is to give the chickpeas enough room to expand, soak them thoroughly and drain them well after every rinse.
This guide explains how to grow chickpea sprouts in a 500ml sprouting jar, from the initial soak through to harvesting and storage.
Chickpea Sprouting Quick Guide
| Chickpea Sprouts | |
|---|---|
| Seed per 500ml jar | Approx. 5 tbsp (60g) |
| Soak time | 8–12 hours |
| Rinse | 2–3 times daily |
| Harvest | Approx. 3–6 days |
| Ideal growing temperature | Approx. 18–23°C |
| Growing method | Glass sprouting jar or purpose-built sprouter |
For soak times and growing information for other varieties, see our Sprouting Seed Guide: Soak Times, Quantities & Harvest Times.
What You'll Need
To grow chickpea sprouts at home, you'll need:
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Approximately 5 tablespoons (60g) chickpea sprouting seeds
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A clean 500ml wide-mouth glass jar
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A sprouting lid or fine-mesh draining lid
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Clean, drinking-quality water
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A draining stand, rack or bowl
If you're new to jar sprouting, see our complete How to Grow Sprouts in a Jar guide for an overview of the method.
Step 1: Measure the Chickpeas
Measure approximately 5 tablespoons or 60g of dry chickpeas for a 500ml sprouting jar.
It may not look like much initially, but chickpeas absorb a substantial amount of water and increase in size during soaking and germination.
Avoid overfilling the jar. The chickpeas need enough space to move during rinsing and enough airflow and drainage as they begin to sprout.
Step 2: Rinse the Chickpeas
Place the dry chickpeas into your clean sprouting jar.
Add plenty of clean water, gently move the chickpeas around and drain.
This initial rinse helps remove loose dust and debris before soaking.
Step 3: Soak for 8–12 Hours
Cover the chickpeas generously with clean, drinking-quality water.
Allow them to soak for approximately 8–12 hours.
Because chickpeas absorb a significant amount of water, make sure there is plenty of water above the seeds when you begin soaking.
An overnight soak is convenient for most people. For example, you can start them in the evening and drain them the following morning.
Step 4: Drain Thoroughly
Once the soaking period is complete, drain away all of the soaking water.
Add fresh water, gently rinse the chickpeas and drain again.
The chickpeas should now be noticeably larger than when they were dry.
After draining, position the jar at an angle with the opening facing downward. This allows excess water to continue escaping while maintaining airflow through the jar.
Do not leave the chickpeas sitting in standing water.
Step 5: Rinse 2–3 Times Each Day
Rinse and thoroughly drain the chickpeas approximately 2–3 times per day.
A simple routine is:
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Morning
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Late afternoon or evening
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An additional rinse during warm conditions if required
Each time, add enough water to move the chickpeas freely around the jar, gently rinse them and then drain as thoroughly as possible.
Return the jar to its draining position after every rinse.
Step 6: Watch for Germination
Small white roots will begin emerging from the chickpeas as germination progresses.
Don't expect every chickpea to produce a visible root at precisely the same time. Some variation in germination speed within a batch is normal.
Continue rinsing and draining as the roots develop.
Unlike leafy sprouts such as alfalfa and broccoli, chickpeas don't need to develop long green shoots before they can be harvested.
Step 7: Harvest After Approximately 3–6 Days
Chickpea sprouts can generally be harvested after approximately 3–6 days, depending on temperature, growing conditions and the stage you prefer.
Younger chickpea sprouts will have relatively short roots and a firmer texture. Leaving them for longer allows the roots to develop further.
The harvest time is therefore a guide rather than an exact deadline.
Once they reach your preferred stage, give the chickpea sprouts a final thorough rinse.
How Long Should Chickpea Sprout Roots Be?
There isn't one required root length.
Chickpea sprouts can be used when the root is still relatively short, so there is no need to wait for long shoots to develop.
Many people prefer chickpeas at an earlier stage because they retain more of their firm, crunchy texture.
Experiment with different harvest stages to find the texture you prefer.
Why Aren't My Chickpeas Sprouting?
Chickpeas can sometimes take longer to show visible germination than expected.
If you're not seeing roots, check the following.
They Haven't Had Enough Time
Don't judge the batch immediately after soaking.
After the 8–12 hour soak, the chickpeas first need time to begin germinating. Continue rinsing and draining and watch for small white roots to emerge.
The Temperature Is Too Cool
Cool conditions can slow germination.
A temperature of approximately 18–23°C is a useful range for growing chickpea sprouts.
If your growing area is cooler, the chickpeas may simply require more time.
Keep them at a normal indoor temperature rather than attempting to speed germination with excessive heat.
The Jar Isn't Draining Properly
Chickpeas are large seeds and can retain considerable moisture between them.
After every rinse, drain the jar thoroughly and keep it positioned so remaining water can escape.
The chickpeas should remain moist between rinses but should not sit in water.
The Jar Is Overcrowded
Using too many chickpeas can make rinsing, drainage and airflow more difficult.
For a 500ml jar, start with approximately 5 tablespoons (60g) of dry seed rather than trying to fill the jar.
If you want a larger harvest, use another jar.
Germination Is Uneven
Some chickpeas may germinate before others.
A small amount of variation is normal. Continue the normal rinse-and-drain routine rather than waiting for every chickpea to look identical.
Remove any hard, damaged or unsprouted chickpeas before use.
Do Chickpea Sprouts Need Light?
Chickpea sprouts don't need the greening stage commonly used for leafy sprouts such as alfalfa, broccoli or clover.
Keep the jar in a well-ventilated indoor location away from hot direct sunlight.
Good airflow, appropriate moisture, drainage and temperature are more important than providing strong light.
Growing Chickpea Sprouts in Warm Weather
Warm Australian conditions can speed up germination, but they can also make moisture management more important.
During warmer weather:
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Drain particularly thoroughly after every rinse.
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Maintain good airflow around the jar.
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Keep the jar away from hot direct sunlight.
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Check the sprouts regularly.
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An additional rinse may be useful if conditions are particularly warm.
Don't leave a sprouting jar on a hot windowsill.
How to Tell if Chickpea Sprouts Have Spoiled
Fresh chickpea sprouts should smell mild and fresh.
Discard the batch if you notice signs such as:
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Slime
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An unpleasant, sour or rotten smell
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Unusual discolouration
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Excessively soft or deteriorating chickpeas
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Other obvious signs of spoilage
If you're uncertain about the condition of a batch, don't eat it.
Chickpea Sprout Food Safety
Chickpea sprouts can be eaten raw or cooked. Like other raw sprouts, however, they can carry a food-safety risk because the warm, moist conditions used for sprouting can also support the growth of harmful bacteria.
Good hygiene is important when growing sprouts at home.
Always:
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Wash your hands before handling sprouts.
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Use clean jars, lids and utensils.
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Use clean, drinking-quality water.
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Drain thoroughly after every rinse.
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Refrigerate harvested sprouts promptly.
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Discard sprouts that develop an unpleasant smell, slime or other signs of spoilage.
People at greater risk from foodborne illness — including pregnant women, young children, older people and people with weakened immune systems — should follow current Australian food-safety advice regarding raw sprouts.
Cooking sprouts thoroughly reduces the food-safety risk.
How to Wash and Store Chickpea Sprouts
When you're ready to harvest:
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Give the chickpea sprouts a final thorough rinse.
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Remove any hard, unsprouted or damaged chickpeas.
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Drain as much water as possible.
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Allow excess surface moisture to drain or dry.
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Transfer the sprouts to a clean container.
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Refrigerate promptly.
Avoid sealing soaking-wet sprouts into a container.
For more detailed instructions, see How to Harvest, Wash & Store Sprouts After Growing.
How to Use Chickpea Sprouts
Chickpea sprouts have a firm, crunchy texture with a mild, earthy and nutty flavour.
They can be enjoyed raw or cooked and work well in:
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Salads
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Grain and vegetable bowls
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Wraps
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Curries
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Soups and stews
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Stir-fries
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Other chickpea dishes
Raw chickpea sprouts provide plenty of crunch in salads and bowls, while cooking produces a softer texture that works particularly well in warm dishes.
Frequently Asked Questions
How long do you soak chickpeas for sprouting?
Soak chickpeas for approximately 8–12 hours before draining and beginning the regular rinse-and-drain cycle.
How many chickpeas should I use in a 500ml jar?
Start with approximately 5 tablespoons or 60g of dry chickpeas.
Remember that they absorb water and expand considerably during soaking and sprouting.
How often should chickpea sprouts be rinsed?
Rinse and thoroughly drain approximately 2–3 times daily.
How long do chickpeas take to sprout?
Chickpea sprouts can generally be harvested after approximately 3–6 days, although temperature and growing conditions can affect the timing.
What temperature is best for growing chickpea sprouts?
A temperature of approximately 18–23°C is a useful target for growing chickpea sprouts.
Avoid exposing the jar to excessive heat or hot direct sunlight.
Can I eat chickpea sprouts raw?
Chickpea sprouts can be eaten raw or cooked.
As with other raw sprouts, there is a food-safety risk associated with consuming them raw. Good hygiene during growing, harvesting and storage is important, and people at greater risk from foodborne illness should follow current Australian food-safety advice regarding raw sprouts.
Can I harvest chickpea sprouts when the root is still short?
Yes.
Chickpeas don't need to develop the long stems and green leaves associated with leafy sprouts.
They can be harvested relatively young once they have germinated and reached your preferred stage.
Why are only some of my chickpeas sprouting?
Uneven germination can occur naturally, particularly early in the growing period.
Give the batch sufficient time and make sure the chickpeas have been properly soaked and are being kept moist through regular rinsing without remaining waterlogged.
Any hard, damaged or unsprouted chickpeas can be removed before use.
Grow Your Own Chickpea Sprouts
Growing chickpea sprouts at home comes down to a simple routine:
Measure → soak → drain → rinse → drain → harvest.
For a 500ml jar, start with approximately 60g (5 tablespoons) of dry chickpeas, soak for 8–12 hours, rinse and drain 2–3 times daily, and expect to harvest in approximately 3–6 days.
You can find Chickpea Sprouting Seeds and other varieties in the OzSprout Sprouting Seeds collection.
For seed quantities, soaking times, rinse frequency and harvest times for other varieties, see our Sprouting Seed Guide: Soak Times, Quantities & Harvest Times.