As the CEO of Emeryville-based Stasher, Kat Nouri is dedicated to eliminating plastic waste through the company’s reusable silicone bags and other products. But she’s also an avid home cook and busy mother of three with fresh and easy recipes in her repertoire. Her new cookbook, “Let’s Fix Lunch! Enjoy Delicious, Planet-Friendly Meals At Work, School or On the Go” (Chronicle Books; $20) features 31 of them, including this vegetarian take on the Waldorf.
For a curried version, add a bit of curry powder to the mayonnaise mixture. You can also use pita bread instead of lavash. And obviously, since most of us are eating at home these days, you don’t need the bags right now, but they’ll come in handy for leftovers now and box lunches later.
Chickpea Waldforf Salad on Lavash
Serves 2
Ingredients
¼ cup mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
15½-ounce can chickpeas, rinsed and drained
½ cup halved red grapes
¼ cup diced red onion
¼ cup diced celery
¼ cup peeled and diced Fuji or Gala apple
Kosher salt and freshly ground black pepper
¼ cup roasted sunflower seeds
2 sheets lavash
4 leaves red or green leaf lettuce, washed and dried
Directions
In a medium bowl, combine the mayonnaise, lemon juice and mustard. Add the chickpeas and lightly crush with a fork until about half are smashed. Stir in the grapes, onion, celery and apple. Season to taste with salt and pepper. Refrigerate in an airtight container for up to 2 days.
Divide the salad between two sealed containers or Stasher bags and sprinkle the sunflower seeds on top. Divide the lavash and lettuce leaves between the two containers. At lunchtime, place a lettuce leaf and some of the salad on the lavash and roll up gently.
— Recipe from “Let’s Fix Lunch” by Kat Nouri (Chronicle Books, 2020)
