fresh chickpeas soaked

Chickpeas without a can

Why go can-less? Canned foods leach chemical BPA, aluminum and other toxic byproducts directly into your food. Even if you opt for BPA-free cans, the aluminum itself is still a potential neurotoxin that can have serious effects on your brain cells. Cooking with aluminum foil is also very hazardous and has been linked to Alzheimer’s, as it remains in the brain to chickpea


Fresh Sprouted Chickpeas - Without the can!


  • 1 cup Organic chickpeas
  • 8 cups Filtered Water (divided)


  1. Soak the chickpeas in 4 cups of water for 6-8 hours - I leave them overnight.

  2. Drain and rinse the chickpeas thoroughly. 

  3. Add remaining 4 cups of water to chickpeas in a saucepan and boil over stovetop for 30 minutes.

  4. You have the option of keeping the water used to cook the chickpeas - known as aquafaba - and use it as an egg replacer to make meringues. 

  5. Keep in the fridge for 5 days and simply add at the end of any recipe since they are already cooked!


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