Ditch the can! Discover the nutritional power of sprouted chickpeas and why fresh always wins in the battle of taste and health.

When it comes to chickpeas, not all are created equal. While canned chickpeas may be convenient, they pale in comparison to the nutritional benefits and flavour of fresh or sprouted chickpeas. This mighty legume—also known as the garbanzo bean—is packed with protein, fibre, iron, magnesium, and folate, making it a staple in plant-based diets.

But if you’re reaching for the can, you might be missing out on all the good stuff. Sprouting chickpeas at home is easier than you think—and the rewards for your health (and tastebuds) are huge.

Chickpeas: The Fresh vs Canned Debate
We love a good food discussion, and when we spotted an article in MiNDFOOD magazine praising canned chickpeas for their nutrition and taste, we had to weigh in. Sure, canned chickpeas might save time, but can they really compare to fresh, home-sprouted ones? In our opinion—and based on the science—definitely not.

While we have a lot of love for MiNDFOOD magazine, we did raise our eyebrows at an article that appeared in the middle of last year (it’s the one with Sir David Attenborough on the cover), singing the praises of canned chickpeas when it comes to taste and nutrition.  

The Nutritional Power of Sprouted Chickpeas
Freshly sprouted chickpeas are a nutritional powerhouse. According to Healthline, just one cup (140g) of chickpea sprouts delivers an impressive 36 grams of protein, along with 5% of your daily Vitamin C and 40% of your daily iron needs. These numbers far outshine their canned counterparts, which often lose key nutrients during processing and storage.

Easy to Sprout at Home
The great news? Chickpeas are incredibly simple to sprout at home. All you need are chickpea seeds, a jar, and some clean water. In just 3 to 5 days, you’ll have a fresh, crunchy, and nutrient-dense food that can be added to salads, wraps, and warm dishes. Plus, the taste? So much better than anything from a can.

Skip the Chemicals and Extra Sodium
Sprouting your own chickpeas also means avoiding unnecessary additives. Many canned goods are lined with Bisphenol A (BPA)—a chemical that’s been linked to health concerns. Canned chickpeas also often contain added salt and preservatives, which fresh sprouts naturally don’t. For a deeper dive into the downsides of canned chickpeas, check out the Livestrong Foundation’s article here.

According to studies overseen by the American health publisher, Healthline, just one cup (140 grams) of chickpea sprouts offers a whopping 36 grams of protein, together with around 5% of the average adult daily requirement of Vitamin C and 40% of iron. 

Final Thoughts: Choose Fresh, Choose Better
So next time you’re planning your meals, give sprouted chickpeas a go. Not only are they more nutritious, but they’re safer, tastier, and better for you in every way. Your body—and your taste buds—will thank you.

(If you’re interested, the USA-based Livestrong Foundation outlines many of the disadvantages of eating canned chickpeas here).