Hi Guys! I am super fortunate to have tons of really cool things going on right now. I can’t wait to tell you guys all about them when the time comes. Meanwhile, I reached out to some of my favorite food bloggers to help me by guest post for a few weeks. I’m starting it all off with my friend who is a proud bagel-and-lox-aholic. Amy Kritzer is the creator of the amazing food blog, What Jew Wanna Eat. She is also the author of Sweet Noshings, and is the owner of ModernTribe, an online Judaica store. I had been a fan of Amy’s Instagram and blog for a while and had the pleasure of meeting her a few years ago at Kosherfest. Since then we have been foodie friends and I even attended her book party for Sweet Noshings in New York City. Alright, I’ll let Amy take it over from here!
Hello there! I’m Amy, founder of the blog What Jew Wanna Eat, author of the book Sweet Noshings and owner of the store ModernTribe. (I’m never bored!)
Eitan asked me to guest post on his blog while he’s busy working on his next awesome project, and I’m honored to share a recipe with y’all. I got the chance to meet Eitan at KosherFeast a few years ago, and again while filming cooking videos for Manischewitz. He works harder than most people I know, let alone most 14-year-olds I know! Eitan’s photography just gets better and better and his creative takes on kosher cooking are all so delicious, so I am thrilled to help out a bit by sharing a recipe of my own. I can’t wait to see how he gets inspired next!
On my blog, I love putting my spin on the classic Jewish recipes I love. In the New Year, we all try to eat a bit healthier, right? This sandwich has lots of healthy elements, but is hearty and certainly isn’t boring. Crunchy roasted chickpeas, herby green tahini sauce, tangy pickled onions, with creamy avocado for kicks (and that will fill you up too.) I added a little heat too because I know Eitan loves spicy food as much as I do!
The best part is all these elements are tasty in other ways too, so I’ll double the recipe and go double duty. Try the roasted chickpeas as a snack, the green tahini on chicken or fish, and the pickled onions on everything! But they are extra good brought together in a pita.
- ½ large red onion, sliced thin
- ½ cup apple cider vinegar
- 1 cup water
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 ½ cups chickpeas
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- ½ cup tahini paste
- ½ cup parsley leaves
- ½ cup cilantro leaves
- 1 garlic clove, smashed
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- Kosher salt and pepper to taste
- 2 pitas (homemade or store bought)
- ½ avocado, sliced
- A few mint leaves
- Pre-heat the oven to 400 degrees F.
- First, make the quick pickled red onions. Combine vinegar, water, salt and sugar in a small saucepan and bring to a simmer while stirring to dissolve sugar.
- Place onion slices in a mason jar and pour mixture on top.
- Let sit at room temperature for at least 30 minutes before eating, or let cool completely and refrigerate in a sealed mason jar. Make up to 1 week ahead of time.
- Toss the chickpeas in olive oil and then spices and place on a sheet pan in a single layer. Roast for 20 minutes, or until browned and crunchy, tossing halfway through. Set aside.
- While the chickpeas are roasting, make the green tahini by blending all ingredients together in a food processor. Adjust seasoning to taste. Depending on how thick your tahini is you may want to add a little water to thin the sauce out.
- Now, make the sandwiches! Slice pitas in half and spread with green tahini. Spoon in chickpeas, avocado, pickled onions, and mint leaves. Eat up!