Call ‘em garbanzos. Call ‘em chickpeas. Just don’t call them Shirley.This protein source is ancient, hailing back to the Middle East over 7,500 years ago! We’ve presprouted them for you, so you can either eat them as is and enjoy the minerals and B vitamins, crude fiber and protein content. Or you can cook them to create such culinary contentments such as Chana Masala, Potaje de Garbanzos y Collejas, or Chakhchoukha.