For the sauce, mix lemon and orange juice with sea salt, pepper and honey and add olive oil.
Steam the sprouted chickpeas in a little water for about 10 minutes until soft, drain and add to the vinaigrette.
Remove the peel from the oranges, including the white skin, quarter them and cut into thin slices. Halve onions lengthwise and cut into very narrow half rings. Mix the oranges, onions and olives with the chickpeas and leave to marinate for at least 30 minutes, season to taste.
Serve on lettuce leaves.
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