Um sanduíche de “atum” ainda melhor

Ingredientes

• 1/2 cup dried shredded unsweetened coconut
• 250 grams cooked chickpeas ((drained))
• 1/4 cup vegan mayonnaise
• 1 tablespoons soy milk
• 1 tablespoon tahini
• 1/2 tablespoon nutritional yeast
• 1/2 teaspoon dijon mustard
• 75 grams celery ((1 small rib, diced))
• 40 grams red onion ((1/4 small onion, minced))
• 65 grams dill pickles ((1 small pickle, chopped))
• 9 grams flat-leaf parsley ((a few sprigs, minced))
• ground black pepper ((to taste))

Modo de preparo

1. 1

   Add the coconut to a pot along with a cup of water. Cook the coconut for 30-40 minutes, or until it is no longer tough and dry. Add more water if needed. Drain well.

2. 2

   Add the cooked coconut and drained chickpeas to a food processor and pulse a few times until the chickpeas are chopped up into crumbles but not so long that it turns into a paste. You can also use a potato masher.

3. 3

   Add the vegan mayonnaise, soy milk, tahini, nutritional yeast, mustard, celery, onions, pickle, parsley and black pepper. Stir to combine

4. 4

   Serve between two slices of bread.