Soak the chickpeas over night in 1 cup of water. Drain. Sprout according to the guidelines here. Once some of the sprouts are 1/4″ long, put them all into a heat proof bowl and cover with hot water. The water should be about 140F or hot enough that you can stick your fingertip in it, but just for a half a second.
Allow to sit until cool. Drain and repeat hot water rinse if you want. this might make it taste better or be easier to digest. I’m not a scientist, but I do it twice.
Drain again and combine in a small food processor with all other ingredients except the vinegar.
Scoop onto a place and make a divet in the center. Pour the vinegar in the well and serve with raw vegetables.