An easy to grow favorite! A blend of garbanzos (chickpeas), lentils, and peas.
- Days to Sprout 2-3 days
- Soak Time 6-12 hours
- Yield 1/2 cup yields approx. 1 cup of sprouts.
- Storage Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last even longer!
Garbanzos (chick peas) – Vitamins A and C Calcium, Iron, Magnesium Amino Acids Protein: 20% Lentils – An excellent source of folate and manganese, and a good source of thiamin, iron, phosphorus, and copper. Good source of vitamins B & C. Peas – Vitamins A, B, C and E, Calcium, Chlorophyll, Iron, Magnesium, Niacin, Phosphorus, Potassium, Amino Acids
Did You Know
Crunchy bean mix is a great sprouted ingredient in raw hummus and stir-fries.
Soak 6 to 12 hours – Put 4 Tbsp. or more seed in a wide mouth jar. Cover jar with screen; secure with rubber band. Add water, swirl, and drain. Refill jar with water. Soak seeds 6 to 12 hours. Drain well and invert jar at an angle in a sink or a bowl.
Rinse twice a day – Rinse seeds by refilling jar halfway with water and gently swirling. Drain well and invert jar.
Enjoy! Ready to eat in 3 days – To keep fresh, refrigerate well drained sprouts. Sprouts store best when fairly dry- do not store immediately after rinsing.