Your sprouts have been soaked for a day and sprouted for three days. You can use them as they are, or you can use some, and continue letting the remaining sprouts grow.
To do this, rinse them in a fine strainer, make sure they are well drained, and put them in a jar or shallow tray. You can choose to keep them in a dark place, where they'll continue to expand like a chia pet for a couple of days. Or, you can put them in a bright windowsill and watch them get little green bits to add chlorophyll to your next meal. Either way, give them a rinse and thorough draining once or twice a day.
If you don't have time, keep them in a closed package in the fridge, not too wet (no standing water), and not open to dry out. They should last several days to a week.
If they do dry up, finish up the job in a dehydrator or the sun, and grind them into a fine flour. This healthful flour can be added to breads, or even hidden in smoothies or sauces.