Stuffed dates may be great for a kiddush finger food, but they’re equally great as an appetizer or side dish. Yields 12 dates2 Tbsp olive oil, divided2 Tbsp olive oil, divided 1 shallot, finely diced1 clove garlic, crushed1/4 tsp saltC tsp coarsely ground black pepper1/2 cup prepared chickpeas, finely chopped1/4 cup seasoned breadcrumbs1/4 cup nondairy milk3 oz (85 g) pastrami, finely diced12 Medjool dates1 tsp parsley flakestechinah, for drizzlingPreheat oven to 375°F (190°C). Heat 1 Tbsp olive oil in a small skillet over medium heat. Close the dates and set the stuffed dates into the prepared baking dish. Sprinkle with parsley flakes and brush with the remaining olive oil.