Botanical Name: Cicer arietinum
Days to Maturity: 4–6 days
Native: Unknown (in cultivation so long)
Harvesting: Enjoy garbanzo bean sprouts about 4 to 6 days after starting, with or without an emerging root. Rinse the sprouts once more and drain thoroughly so they are dry to the touch. (Excessive moisture reduces sprouts’ storage life.) Your sprouts are then ready to eat or store.