Plant-Based Family Picnic Recipe Booklet

Featuring Allison Harrell & Amber Orman, MD

Smashed Chickpea Salad

Recipe by Allison Harrell

Ingredients:

15-ounce can of chickpeas, drained and rinsed

1/2 lemon, juiced and zested (1 teaspoon of zest)

2 tablespoons tahini

1 teaspoon Dijon mustard

2 tablespoons capers, coarsely chopped

Makes: 2 to 3

1/2 cup celery, chopped

1/4 cup red onion, small dice

1/4 cup pickles, chopped (ideally, lightly fermented)

3 tablespoons pepitas, raw salt and pepper, to taste

Instructions:

STEP 1:

Add chickpeas, lemon juice, lemon zest, tahini, and Dijon mustard to a bowl. Using a potato masher or fork, mash the chickpeas to create a coarse paste.

STEP 2:

Mix in the chopped ingredients and pepitas and season with salt and pepper, to taste.

STEP 3:

Enjoy on a bed of greens with quartered grape tomatoes or as a sandwich with tomato slices

Black Bean Hummus

Recipe by Nourish Coffee Bar + Kitchen

Ingredients:

15-ounce can black beans (low sodium)

2 cloves roasted garlic

1/4 cup tahini

1/4 teaspoon ground cumin

Instructions:

STEP 1:

Drain the black beans. Do not rinse.

STEP 2:

Yields: 3 to 4 servings (4-ounce)

2 tablespoons lime juice

1 tablespoon olive oil

1/4 teaspoon smoked paprika

1/2 teaspoon Kosher salt

Add the garlic, black beans, lime juice, tahini, smoked paprika, and kosher salt to food processor.

STEP 3:

Puree for 15 to 20 seconds, then scrape down the bowl. If the hummus is too thick, drizzle in more olive oil while pureeing for an additional minute until creamy.

STEP 4:

Taste and add more salt if needed.