Meatless Monday’s From Temple Sholom’s Eco Chavura

Did you know that one-fifth of the manmade greenhouse gas emissions come from the meat industry? Or that for one pound of beef we use up to 2500 gallons of water? Or that the grazing the herds do is damaging our land quality? Crazy, right? Believe me I know that it can be overwhelming – there is so much information out there about how we can improve our environment – but there is one really small, easy change that we can all make that will have such huge rewards.  All we have to do is just commit to going meatless once a week! One day, that’s it! By eliminating meat from our diets one day a week we can reduce our carbon footprint and help slow climate change. Not to mention we’re going to make ourselves healthier and be a little kinder to animals. Not bad for one day’s worth of work!

To start us off on our Meatless Monday journey I want to share one of my absolute favorite recipes for a quick and easy summer dinner. Did I mention it’s also delicious? This recipe comes from one of my favorite food blogs, Naturally Ella.

Lemon Dill Snap Peas and Chickpea Salad

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 1-2


  • Olive oil 1 tablespoon
  • ⅓ cup diced Green Onion (roughly half a bunch)
  • 1 cup Snap Peas
  • 1 tablespoon fresh Dill
  • 2-3 tablespoons lemon juice
  • ⅛ teaspoon Salt
  • ½ cup Chickpeas
  • Goat Cheese, Chives, and Olive Oil to Finish


  1. In a large skillet, heat olive oil over medium heat. Add diced green onions and saute until slightly soft, 2-3 minutes. Stir in snap peas, dill, lemon juice, and salt.
  2. Cook until snap peas are cooked and bright green but still have some snap-3-4 minutes. Add in chickpeas and cook for 2-3 more minutes.
  3. Remove from heat and toss with goat cheese, chives, and drizzle with a bit more olive oil to finish.

Carrie Rosen is the Temple Sholom new girl, joining the staff in April as the Fund Development Coordinator and Executive Assistant to Boni Fine. She is a sometimes vegetarian.