Ingredients
Blended:
- 2 frozen bananas
- ½ cup sprouted chickpeas
- ½ cup coconut milk
- 3 medjool dates (pitted)
- ¼ cup pineapple
- 1 cup blackberries or marion berries
Toppings:
Your choice!
Bowl (pictured) uses:
- sprouted buckwheat granola
- coconut chips
- marionberries
- hemp seeds
- chia seeds
- almonds
- blueberries
- pepitas
- puffed quinoa
- goji berries
- sesame seeds
- mulberries
- cacao nibs
Instructions:
To sprout chickpeas:
Add 2 cups* of dried chickpea beans to filtered, cool water and let them soak 8-12 hours (or overnight). Rinse them in a colander under cold running water. Put rinsed chickpeas in a big pot and cover with 3″ water, then bring them to a boil. Turn down heat and let chickpeas simmer until they are tender/cooked through, normally around 30-40 minutes.
*This makes extra sprouted chickpeas. Use them for multiple smoothies, or add them to your lunch as a salad topper!