An interview with Rotem Tal and Itamar Shani, owners of Chickpea
In October 2018, our Chatty Celiac group had looked forward to trying a relatively new Vancouver plant-based food restaurant, Chickpea. Despite having phoned several times to ensure they could accommodate celiacs, we were very surprised to find that the server felt due to cross contamination, they could not meet our needs. This was not a pleasant experience, but it was one that was a learning experience. When you are unsure that your food is going to be safe, it is best to be safe and use your feet to find something more suitable. The server had been very courteous and seemed very concerned about our well being. Although disappointed we enjoyed a lovely meal at Meet on Main, where we had dined previously.
The following day, the owners of Chickpea followed up with Lizbeth Wall, our Chapter President, to ask what had happened, the prior evening. They were obviously concerned. Liz, met with them in person and as it turned out, they could have easily met our celiac needs. Server knowledge had been the issue and Rotem and Itamar were very willing to rectify the situation. Liz provided information on Celiac Disease that they were going to use to help train staff. The fact they cared about the service we had received was much appreciated. I followed up with them to learn more about their restaurant.
Food has always played a major role in Rotem Tal & Itamar Shani’s lives. Originally from Israel, they both experienced the fresh, spicy, homemade flavours of the Mediterranean first hand. As boys, before ever meeting, they each separately began experimenting with their own cooking styles.
Rotem, a rugged traveler at heart, left home at the age of 22 in search of new culinary experiences. His travels took him from India to Australia, Amsterdam to Thailand, and many places in between. When he finally arrived in Vancouver, he fell in love with the mountains, yoga classes and the laid-back atmosphere and decided to stay.
At the same time, Itamar, a self-taught chef and Renaissance man, began cooking up new fusion dishes, incorporating many of the techniques he learned from working at Israeli restaurants. At the age of 24, Itamar, his beautiful wife Jordana and their cat Wesley moved to Vancouver to be with family and take advantage of the healthy West Coast lifestyle. Jordana met Rotem at the non-profit that he was working at and they soon became friends and shared their love of food.
Although Rotem and Itamar loved their life in Vancouver, they both felt something was missing. Working at various jobs unrelated to food, they yearned for a proper hummus or falafel place in the city.
In order to fill the gap, they each began cooking their own Mediterranean dishes at home and sharing them with friends and family. Each one dreamed of opening a restaurant with a cozy, funky BC atmosphere that featured delicious plant based Israeli food.
Their mission was to provide a safe place for everyone to eat.
In 2016 and a lot of hummus later, the Chickpea Food Truck was born. You can find the truck downtown during the week and cruising through festivals, farmer's markets and local breweries on the weekends.
Following the great response to the truck, in the Summer of 2017, a storefront was added to the Chickpea mix. Nestled in the bumping Riley Park neighbourhood, the restaurant is a great addition to Main Street.
Both Rotem and Itamar believe in connecting with the world through people’s stomachs. Using wholesome ingredients, prepared with love, Chickpea is quickly changing up the plant-based scene in Vancouver.
Their mission was to build a safe, inclusive atmosphere to eat and enjoy family and friends. The menu would “build the DNA” of the venture. They started researching the ten most common allergens and used the gluten-free chick pea and chick pea flour as the replacement for many of the common allergens, so all would feel welcomed at their restaurant.
Although their kitchen is not 100% gluten-free, there are only a few items that contain gluten and they are kept separate from all gluten-free ingredients. A separate area and where required a frying pan are used for their pita bread, sausages, baklava and carrot cake. Any pita bread on the menu can be substituted with chickpea fries for a small fee. When someone identifies themselves as being celiac, the staff are to wash their hands and put clean gloves on to avoid any cross contamination. Again, safety and care for everyone is at the root of their service.
Staff education is a challenge, especially when servers are just starting.
I noticed something different on their menu – kefir water. When I asked what it was, they said that it was on the menu thanks to lovable, hippie-farmer friends in Oregon. Kefir is a grain. The kefir water was unlike anything they had ever tasted before. Their friends passed on their knowledge and Chickpea experimented to come up with their own recipes. Today, when you take a sip of Chickpea’s Kefir water, you’re not just drinking an incredibly healthy mixture of probiotics, vitamins, minerals and amino-acids, you’re drinking up years of friendship, passion and a small attempt to leave the world a little bit happier and healthier than it was before. Their menu is healthy with a good mix of protein, fibre and vitamins.
During the day, the restaurant caters to local families with a kid’s area and at night, the kid’s area is replaced for family and friends dining. Rotem and Itamar have learned that by putting their heart and soul into the business, their dreams come true. They are growing with the community and businesses in the area. They consider themselves, not just a restaurant, but part of the culture of the area and part of the need of belonging to the community. Expansion will be in the future, but only one chickpea at a time.
They would not change anything that has happened to date. They have learned from their mistakes and appreciated their successes. They would not be where they are today if it were not for the journey. They are expanding by adjusting to meet the needs of the community. They cater for weddings, birthday parties, office staff parties, and several organizations that are community driven. Come visit the restaurant at 4298 Main Street or check out the food truck ( truck locator) and help change the world one chickpea at a time. Because the world needs more Chickpeace!
The following day, the owners of Chickpea followed up with Lizbeth Wall, our Chapter President, to ask what had happened, the prior evening. They were obviously concerned. Liz, met with them in person and as it turned out, they could have easily met our celiac needs. Server knowledge had been the issue and Rotem and Itamar were very willing to rectify the situation. Liz provided information on Celiac Disease that they were going to use to help train staff. The fact they cared about the service we had received was much appreciated. I followed up with them to learn more about their restaurant.
Food has always played a major role in Rotem Tal & Itamar Shani’s lives. Originally from Israel, they both experienced the fresh, spicy, homemade flavours of the Mediterranean first hand. As boys, before ever meeting, they each separately began experimenting with their own cooking styles.
Rotem, a rugged traveler at heart, left home at the age of 22 in search of new culinary experiences. His travels took him from India to Australia, Amsterdam to Thailand, and many places in between. When he finally arrived in Vancouver, he fell in love with the mountains, yoga classes and the laid-back atmosphere and decided to stay.
At the same time, Itamar, a self-taught chef and Renaissance man, began cooking up new fusion dishes, incorporating many of the techniques he learned from working at Israeli restaurants. At the age of 24, Itamar, his beautiful wife Jordana and their cat Wesley moved to Vancouver to be with family and take advantage of the healthy West Coast lifestyle. Jordana met Rotem at the non-profit that he was working at and they soon became friends and shared their love of food.
Although Rotem and Itamar loved their life in Vancouver, they both felt something was missing. Working at various jobs unrelated to food, they yearned for a proper hummus or falafel place in the city.
In order to fill the gap, they each began cooking their own Mediterranean dishes at home and sharing them with friends and family. Each one dreamed of opening a restaurant with a cozy, funky BC atmosphere that featured delicious plant based Israeli food.
Their mission was to provide a safe place for everyone to eat.
In 2016 and a lot of hummus later, the Chickpea Food Truck was born. You can find the truck downtown during the week and cruising through festivals, farmer's markets and local breweries on the weekends.
Following the great response to the truck, in the Summer of 2017, a storefront was added to the Chickpea mix. Nestled in the bumping Riley Park neighbourhood, the restaurant is a great addition to Main Street.
Both Rotem and Itamar believe in connecting with the world through people’s stomachs. Using wholesome ingredients, prepared with love, Chickpea is quickly changing up the plant-based scene in Vancouver.
Their mission was to build a safe, inclusive atmosphere to eat and enjoy family and friends. The menu would “build the DNA” of the venture. They started researching the ten most common allergens and used the gluten-free chick pea and chick pea flour as the replacement for many of the common allergens, so all would feel welcomed at their restaurant.
Although their kitchen is not 100% gluten-free, there are only a few items that contain gluten and they are kept separate from all gluten-free ingredients. A separate area and where required a frying pan are used for their pita bread, sausages, baklava and carrot cake. Any pita bread on the menu can be substituted with chickpea fries for a small fee. When someone identifies themselves as being celiac, the staff are to wash their hands and put clean gloves on to avoid any cross contamination. Again, safety and care for everyone is at the root of their service.
Staff education is a challenge, especially when servers are just starting.
I noticed something different on their menu – kefir water. When I asked what it was, they said that it was on the menu thanks to lovable, hippie-farmer friends in Oregon. Kefir is a grain. The kefir water was unlike anything they had ever tasted before. Their friends passed on their knowledge and Chickpea experimented to come up with their own recipes. Today, when you take a sip of Chickpea’s Kefir water, you’re not just drinking an incredibly healthy mixture of probiotics, vitamins, minerals and amino-acids, you’re drinking up years of friendship, passion and a small attempt to leave the world a little bit happier and healthier than it was before. Their menu is healthy with a good mix of protein, fibre and vitamins.
During the day, the restaurant caters to local families with a kid’s area and at night, the kid’s area is replaced for family and friends dining. Rotem and Itamar have learned that by putting their heart and soul into the business, their dreams come true. They are growing with the community and businesses in the area. They consider themselves, not just a restaurant, but part of the culture of the area and part of the need of belonging to the community. Expansion will be in the future, but only one chickpea at a time.
They would not change anything that has happened to date. They have learned from their mistakes and appreciated their successes. They would not be where they are today if it were not for the journey. They are expanding by adjusting to meet the needs of the community. They cater for weddings, birthday parties, office staff parties, and several organizations that are community driven. Come visit the restaurant at 4298 Main Street or check out the food truck ( truck locator) and help change the world one chickpea at a time. Because the world needs more Chickpeace!
