Too Cool For School Munchies

Ep. 13

Oct 12, 2026

Ingredients

Roasted Chickpeas and Sweet Potatoes

2 organic sweet potatoes, cut into fries
2 cans chickpeas, drained and patted dry
4 tablespoons Gefen Extra Virgin Olive Oil
3 tablespoons white sesame seeds
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon garlic seasoning, like Trader Joe’s
1 teaspoon cumin
kosher salt
coarse black pepper

Salad

5-6 cups mixed kale and arugula
1 cup parsley leaves, checked and chopped (no large stems)
2 Persian Kirbies, sliced thin
1 watermelon radish, cut into thin matchsticks
1/4 cup finely cubed feta cheese (optional)

Dressing like a Diva

1/3 cup Gefen Extra Virgin Olive Oil
2 tablespoons dijon mustard
1 tablespoon Old Williamsburg Stone-Ground Mustard
3 tablespoons honey or maple syrup
2 tablespoons Mighty Sesame Tahini
2 tablespoons fresh lemon juice
2 tablespoons Tuscanini Red Wine Vinegar
salt, to taste
pepper, to taste

Too-Cool-for-School-Salad

Name: Too-Cool-for-School-Salad
Prep time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 organic sweet potatoes, cut into fries; 2 cans chickpeas, drained and patted dry; 4 tablespoons Gefen Extra Virgin Olive Oil; 3 tablespoons white sesame seeds; 1 tablespoon chili powder; 2 teaspoons paprika; 1 teaspoon garlic seasoning, like Trader Joe’s; 1 teaspoon cumin; kosher salt; coarse black pepper; 5-6 cups mixed kale and arugula; 1 cup parsley leaves, checked and chopped (no large stems); 2 Persian Kirbies, sliced thin; 1 watermelon radish, cut into thin matchsticks; 1/4 cup finely cubed feta cheese (optional); 1/3 cup Gefen Extra Virgin Olive Oil; 2 tablespoons dijon mustard; 1 tablespoon Old Williamsburg Stone-Ground Mustard; 3 tablespoons honey or maple syrup; 2 tablespoons Mighty Sesame Tahini; 2 tablespoons fresh lemon juice; 2 tablespoons Tuscanini Red Wine Vinegar; salt, to taste; pepper, to taste

Mimi Sharaby

Kosher.com Exclusive

Ingredients

Roasted Chickpeas and Sweet Potatoes

2 organic sweet potatoes, cut into fries
2 cans chickpeas, drained and patted dry
4 tablespoons Gefen Extra Virgin Olive Oil
3 tablespoons white sesame seeds
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon garlic seasoning, like Trader Joe’s
1 teaspoon cumin
kosher salt
coarse black pepper

Salad

5-6 cups mixed kale and arugula
1 cup parsley leaves, checked and chopped (no large stems)
2 Persian Kirbies, sliced thin
1 watermelon radish, cut into thin matchsticks
1/4 cup finely cubed feta cheese (optional)

Dressing like a Diva

1/3 cup Gefen Extra Virgin Olive Oil
2 tablespoons dijon mustard
1 tablespoon Old Williamsburg Stone-Ground Mustard
3 tablespoons honey or maple syrup
2 tablespoons Mighty Sesame Tahini
2 tablespoons fresh lemon juice
2 tablespoons Tuscanini Red Wine Vinegar
salt, to taste
pepper, to taste

Directions

Step 1 - Prepare the Roasted Chickpeas and Sweet Potatoes

Preheat oven to 400 degrees Fahrenheit.
Shake shake shake! everything in a large ziplock bag and spread evenly on a baking sheet lined with parchment paper. Bake 30-40 minutes until chickpeas are slightly shriveled and sweet potatoes are caramelized.

Step 2 - Prepare the Dressing

Blitz all ingredients in a food processor. Thin with a little more water if necessary.

Step 3 - To Serve

Combine all the salad ingredients in a bowl. Add in the chickpeas and sweet potatoes, followed by the dressing. Toss everything gently to combine.

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Too-Cool-for-School-Salad

Directions

Prepare the Roasted Chickpeas and Sweet Potatoes

Prepare the Dressing

To Serve

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