This recipe comes to us from 2019 Hazon Food Conference Presenter Ilana Braverman.
A healthy, delicious, meat-free recipe.
The Jewish Initiative for Animals (JIFA) works with Jewish institutions to help them align their food choices with Jewish values while strengthening Jewish communities in the process. This chickpea salad recipe, developed by The Humane Society of the United States’ (HSUS) Forward Food program, is a great 100% plant-based alternative for a chicken or tuna salad for a Shabbat kiddush luncheon that is delicious and sustainable! In collaboration with the Forward Food culinary training team, JIFA has organized trainings for chefs from Jewish institutions across the country to incorporate more plant-based meals into their catering programs.
Servings: 3 sandwiches
Ingredients
- 15 oz Chickpeas, canned, drained and rinsed
- 2 stalks Celery, diced
- 3 Green Onions, thinly sliced
- ¼ cup Dill Pickles, diced small
- ¼ cup Red Bell Peppers, diced
- 3 tbsp Just Mayo, plant-based mayonnaise
- 1 clove Garlic, minced
- 1.5 tsp. Yellow Mustard
- 2 tsp Fresh Dill, stems removed, minced (optional)
- 1.5-3 tsp Lemon Juice, fresh
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
Preparation
- In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
- Stir in celery, green onions, pickles, bell pepper, mayonnaise and garlic until combined.
- Stir in the mustard and dill and season with the lemon juice, salt, pepper, adjusting the quantities to taste.
- Serving Suggestion: Serve on toasted bread, wraps or on top of basic leafy green salad.