• Chickpea - microgreens seeds for growing
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Chickpea - microgreens seeds

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11,00 zł
11,00 zł
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    Grow the bold legume microgreen that tastes like hummus in a handful.

    Grows well in soil or coco coir with firm seed-to-medium contact; suited to both home and commercial trays
    Ready to harvest in 10–14 days after a quick 8–12 hour soak — minimal fuss, maximum return
    Rich in plant-based protein, dietary fiber, folate, iron, and magnesium — nutrients that support digestion, blood formation, and sustained energy
    Delivers a genuine nutty, creamy chickpea flavour with juicy crunch — perfect layered into wraps, grain bowls, hummus plates, and mezze spreads
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    Chickpea - microgreens seeds for growing

    Details

    Grow the bold legume microgreen that tastes like hummus in a handful.

    Grows well in soil or coco coir with firm seed-to-medium contact; suited to both home and commercial trays
    Ready to harvest in 10–14 days after a quick 8–12 hour soak — minimal fuss, maximum return
    Rich in plant-based protein, dietary fiber, folate, iron, and magnesium — nutrients that support digestion, blood formation, and sustained energy
    Delivers a genuine nutty, creamy chickpea flavour with juicy crunch — perfect layered into wraps, grain bowls, hummus plates, and mezze spreads
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Chickpea microgreens (also: garbanzo bean microgreens)
    Botanical Name Cicer arietinum L.
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Thick pale-cream stems turning light green after light exposure; serrated, compound-style green leaves; large seed hulls may persist and can be gently removed
    Flavor & Texture Nutty, creamy chickpea note reminiscent of fresh hummus; crisp, juicy stems with a satisfying snap
    Seed Count per 10g ≈20–35 seeds per 10g (≈2–3.5 per gram, depending on variety; desi types run smaller, kabuli types larger)

    Cultivation Data

    Difficulty Easy to moderate — large seeds are forgiving but require very thorough draining after soak and good airflow to avoid rot
    Preferred Medium Soil or coco coir; firm seed-to-medium contact essential; bottom-watering strongly preferred
    Seeding Density (1020 tray) 200g per 1020 tray (25×50 cm)
    Seeding Density (10x10 cm) 16g per 10×10 cm
    Expected Yield ≈500–700g per 1020 tray (approx. 2.5×–3.5× seed weight)
    Soaking Yes: 8–12 hours in cold water; drain very thoroughly before sowing
    Blackout Days 3–4 days stacked with weight
    Watering, pH & Temp Bottom-water every 1–2 days; keep evenly moist, never waterlogged; pH 6.0–6.5; temperature 18–22 °C with steady airflow
    Sprouting Time 2–3 days after soak
    Harvest Time 10–14 days from sowing

    Health & Nutrition

    Vitamins Folate (B9), vitamin C, riboflavin (B2), niacin (B3), thiamin (B1), beta-carotene (vitamin A precursor), traces of vitamin K
    Minerals Iron, calcium, magnesium, potassium, phosphorus, zinc, copper, manganese
    Notable Compounds Plant-based protein (high quality among legumes); dietary fiber; polyphenols; saponins; isoflavones
    Health Benefits Protein and fiber together support satiety, healthy digestion, and gut comfort; folate supports normal blood formation and cell division; antioxidant polyphenols contribute to oxidative stress reduction; iron and magnesium support energy metabolism and muscle function; germination process increases bioavailability of key nutrients compared to dry seed
    ABOUT

    Chickpea microgreens are the sprout form of one of humanity's oldest cultivated legumes, and they carry that ancient flavour right into your tray — a warm, nutty creaminess that is unmistakably reminiscent of fresh hummus, balanced by crisp, juicy stems and softly serrated green leaves. The thick, pale stems have a satisfying snap when you bite them, and the lingering savouriness makes them one of the few microgreens that feel genuinely filling rather than merely decorative. Tuck a generous handful into a flatbread with roasted vegetables and tahini, or pile them onto a grain bowl where their heft can stand up to bold dressings. Chickpea microgreens are at peak flavour and nutrition right at the cotyledon stage — start your first tray today and have a harvest ready within two weeks.

    GROWING INSTRUCTIONS
    1 Rinse your chickpea seeds thoroughly under cold running water, then soak them in a generous bowl of water for 8–12 hours. You will notice them swell noticeably — this is the seed waking up, and it is the most important step for fast, even germination. Drain very well afterwards; any pooled water risks rot with these large legumes.
    2 Spread the soaked seeds in a single dense layer across your tray filled with 3–4 cm of pre-moistened soil or coco coir, pressing them firmly into the surface. Firm seed-to-medium contact is key — lean on a spare tray to press everything down evenly. You should see seeds touching but not piling on top of each other.
    3 Stack a second tray on top and add weight (a full water bottle works well) to maintain gentle pressure during the blackout phase. Tuck the tray away in a dark spot at 18–22 °C. After 24–36 hours you will start to smell a faint earthy, legume aroma as the seeds crack open — a very good sign.
    4 Keep the tray blacked out for 3–4 days total, checking once a day. Lift the cover briefly to peek: you are looking for pale yellow shoots 2–4 cm tall pushing upward with visible energy. If the surface looks dry, bottom-water gently by setting the tray in a shallow dish of water for a few minutes, then drain completely.
    5 Once shoots are lifting the cover confidently (day 3–4), remove the weight and blackout cover and move the tray under grow lights or onto a bright windowsill. Within 12–24 hours the pale shoots will turn a vivid green as chlorophyll kicks in — one of the most satisfying colour changes in microgreen growing.
    6 Continue bottom-watering every 1–2 days, keeping pH at 6.0–6.5 and ensuring steady airflow around the tray to prevent any moisture build-up. At 18–22 °C the leaves will open and serrate over the following days. Harvest when cotyledons are fully open and the first true leaves are just emerging — this is peak flavour.
    7 Harvest with clean scissors just above the soil line at day 10–14. The thick stems will release a faint fresh-legume scent as you cut. Rinse gently, shake dry, and use immediately or refrigerate loosely wrapped for up to 3 days. Expect roughly 500–700 g of lush greens from a full 25×50 cm tray.

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