A common saying I've grown up with, is that sprouting whole legumes makes it easier to digest them.
Back in India, my mom did a lot of sprouting; especially during the monsoons - our favorites being whole green moong beans, moth bean (Turkish gram) and kala chana (Bengal gram). While I loved to eat mung and moth sprouts raw, the chana was another story. Even after being sprouted and slightly sautee-ed; the gram is extremely chewy. And the lazy bum that I was (am); I dismissed chana sprouts by justifying that the effort-to-satiation index was (is) just not worth it.