Sprouted Chickpea Tartare

by Edward Daniel
Caption of Sprouted Chickpea Tartare. Image by Edward Daniel (c).

Sprouted Chickpea Tartare is another one of those lush appetisers. What I love is sprouted nature of the chickpeas which add subtlety to the other intense flavours of the pomegranate and the milder sumac.

Caption of Sprouted Chickpea Tartare. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g chickpeas
  • 2tbs olive oil
  • 2tbs pomegranate molasses
  • 3tbs cider vinegar
  • 1tsp sumac powder
  • 1tsp poppy seeds
  • ½ pomegranate, seeds


  1. Sprout the chickpeas by soaking in water for 24 hours. Drain the chickpeas and place in a colander over a bowl. Cover with a cloth for 48 hours at room temperature. The chickpeas should start to sprout.
  2. When ready, make the marinade together the oil, molasses, vinegar, sumac and poppy seeds.
  3. Toss in the pomegranate seeds and chickpeas to the marinade. Leave to marinade for at least an hour.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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