Mix all ingredients (except carrots) in small bowl. Adjust flavors as needed. Add carrots to a large bowl, adding mixture in part to coating completely (you may have some vinaigrette leftover, depending on your taste).
Refrigerate for at least two hours or up to 2 days, allowing flavors to meld.
Rinse dried chickpeas and pour into a wide-mouth mason jar.
Cover chickpeas with 3 cups of water, and then cover the mason jar with sprouting lid or cheesecloth secured with rubber band.
Soak for 12 hours.
Drain and rinse the beans through the cloth. Then drain again.
Store the jar out of direct sunlight at room temperature atop a kitchen towl. Lay the jar on its side with the bottom propped up so that excess water drains onto bowl.
Rinse and drain the chickpeas once every 8-12 hours for 3 days. The tails should be the length of the bean.
Rinse and drain once more. If you like to keep sprouted peas for salads, air dry sprouted peas before storing in a container or plastic bag and refrigerate for up to 5-7 days.
Directions Hummus
Blend all ingredients in a food processor or blend until creamy.
If adding more water, add 1 tablespoon at a time until desired consistency.
Vegetables: Prepare vegetables and combine all ingredients in large size bowl. Place ½ or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.
Nut Meat: Place all ingredients into food processor and pulse until crumbly. You don’t want to over blend or it will be a paste.
Serve: Place vegetable chili in bowls and top with nut meat adding any additional garnishes you like.
