Grow the broccoli seeds for 6 days until they have unfolded their first set of green leaves. Cultivate the chickpeas for 4 days until they have developed a 2 cm long white root - chick peas should be harvested before they form leaves.
Soak the sesame seeds in cold water for 2 hours. This is how the seeds get a milder taste and they become easier to chew and digest. Then drip off and they are ready for the dish.
Rinse the sprouts separately in a large bowl of water. Cut salad, onion and cucumber. Mix the broccoli sprouts and sesame seeds into the salad.
Dip the chickpea sprouts dry on paper and fry them for 5 minutes on a pan over medium heat with the oil and spices. Stir them gently in the oil so the roots do not crack during roasting.
Mix all ingredients and serve the dish immediately.