Has anyone tried fermenting chickpeas in brine? Maybe as part of a mixed vegetable ferment? I have a lot of chickpeas and I'm curious to give this a try (and I think they would be delicious with pickled carrots and garlic), but I haven't seen it described anywhere so I'm wondering if I'm in for a jar full of wasted vegetables.
If I do try it, should I cook them first? I'm assuming so.