Vegan Chickpea "Egg" Salad Sandwich with Dill and Turmeric Root

I have recently read about the difficulty our bodies have breaking down beans and legumes.  Lentils, mung beans and peas are some of the easier legumes to digest.  Whereas, pinto, kindney, garanzo, navy and black beans are a bit more difficult and should be eaten less frequently (this kind of broke by heart).  And, the most difficult to digest are soy and black soybeans.  Note- this does not include soy products, such as tofu, tempeh, etc.

So, with that said, I have started to soak/ferment the beans before actually cooking them accordingly.  What this does is promotes the sprouting process and eliminates phytic acid.  In return, we are able to absorb much more vitamins and easily digest them as well.

 There are also ways to reduce gas and bloating, but I will touch upon that in another post.



 I just thought that was pretty interesting!  Now, on to the yummy good stuff!  This chickpea "egg salad" really tastes like true egg salad!  The grated fresh turmeric root and chopped fresh dill is delicious in this recipe!  I also added in some avocado spread with lime juice to give it another textural element.  Note that this is a pretty hearty sandwich.  While I prepared this for Ryan on sprouted Rye bread, I preferred mine on a nice spinach wrap.  Much lighter and better for me!

 Vegan Chickpea "Egg" Salad Sandwich with Dill and Turmeric Root

 

                                                                              
Ingredients:
for the "egg" salad:
1 c dried garbanzo beans (or equivalent of canned chickpeas)
1 tbsp veganaise
1 tbsp dijon mustard
1/2 lemon juiced
1 tbsp fresh dill
1/2 tbsp grated turmeric root
1 celery stalk chopped
3 tbsp red onion chopped
s+p

garnishe/other ingredients: 
1/2 avocado + lime juice smashed
lettuce
tomato
bread and/or wrap

Directions:
If you choose to soak your chickpeas, do this 24 hrs in advance.  Cover chickpeas with about doubled the amount of water.  Use bottled water or filtered water.  Once soaked, rinse and bring a  salted pot of water to a boil.  Add in garbanzo beans, cover and simmer for 45 min-1 hour.  When done, rinse again.  It is normal if there is a slimy substance coated them.  This is why you rinse.
Transfer beans to bowl and mix in veganaise, mustard, lemon juice, dill, turmeric, celery and onion.  Season to taste, and add in more vegan mayo or mustard if you desire.  Smash the mixture with a masher.  You want the consistency to be half mashed, half somewhat in form.

Now just form your sammy accordingly!