Better Tunafish Sandwich
Friday, November 15, 2019
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Ingredients
Vegan, Gluten free
∙ Makes 4 sandwiches
Produce
3 sprigs 9 grams flat-leaf parsley
75 g Celery
250 g Chickpeas, cooked
40 g Red onion
Refrigerated
1 tbsp Soy milk
Condiments
1/2 tsp Dijon mustard
65 g Dill pickles
1 tbsp Tahini
1/4 cup Vegan mayonnaise
Baking & Spices
1 Black pepper, ground
1/2 tbsp Nutritional yeast
Nuts & Seeds
1/2 cup Coconut, dried unsweetened