Soak chickpeas in water overnight or up to 24 hours.
Drain and rinse in the morning and spread on a cookie sheet or pyrex dish.
Rinse every few hours. Sprouting time depends on humidity. When ready, it will be pretty obvious and you will see sprouts emerge! Once done, store in airtight container in the fridge.
When you're all sprouted, blend hummus ingredients in a high-speed blender and set aside. I suggest making this 1 day ahead.
Plate a mound of greens in individual bowls or a family-style platter.
Drizzle greens with my Greens Galore dressing (link to recipe above), or your favorite dressing.
Mound some carrots, beetroot, and alfalfa sprouts on top.
Sprinkle with nuts, seeds, nutritional yeast, and then drizzle more dressing on top.
Scoop two spoonfuls of hummus onto the salad (I like to use an ice cream scooper).
Garnish with my Craveable Gluten-Free Crackers (link to recipe above).