Well hello! It's been a while. I was going to start this post with an apology for my absence, but instead I really just want to express my gratitude. I feel so grateful for the wonderful friends and family I have in my life, and the beautiful experiences we shared together over the holidays -- laughing while we cooked food, driving mindlessly and blasting our favourite tunes while we got lost in rural Ontario, sitting quietly together with cups of tea in solidarity and love. I couldn't be happier. I am also so grateful for you! I want to give a huge thank you (and a big hug!) to everyone reading this for sticking around and hanging out in this space with me. I think you are all awesome and this is really one of the most supportive communities I know.
I've been thinking a lot about this space, especially since I graduated from university just under a month ago. I've always needed a creative outlet in my life, and with art school having come to a close I really feel my passion for this blog growing. I want to put a lot into it and I have so many new inspirations and ideas to work with. I want to work on my photography, keep up with my What I'm Reading series, try out new flavour combinations, and connect more with this community as a whole.
I would love love love to hear from you, what do you want to see here?
Well, without a better transition in mind, this salad. I made this recipe three times over the holidays, and finally decided (after much encouragement) to share it here. I was worried that it was too simple, but to be honest, sometimes simplicity brings about the best kinds of recipes. I find myself admiring beautiful, complex recipes but never actually making them. This is a recipe that you can throw together in 10 minutes and then sit back and relax for another 10 while the chickpeas roast.
The flavours here are strong and full. If you've never tried sumac, I highly recommend it. My mom brought this sumac back from a market in Israel, and it is absolutely divine. It has a lemony sharpness to it with sweet, sour, and tangy notes. I am totally in love with these flavours!
This is a perfect salad for potlucks and sharing. I love to imagine a group of people gathered around a table, everyone helping each other and passing around homemade dishes, sharing this bowl of goodness with each other <3
SONG OF THE WEEK: "Sunday Candy" by Donnie Trumpet & The Social Experiment. This song has been playing on repeat in my earbuds and it just makes me want to dance!
PODCAST OF THE WEEK: If you need a laugh, check out the podcast "My Dad Wrote A Porno." I tried listening while at work, but was laughing out loud way more than is acceptable in a workplace environment ;)
sumac roasted chickpea & lemony kale salad
If you don't have all of the spices listed, you can definitely substitute and try out your own flavours. I do highly recommend using the sumac though, it is a star in this recipe and quickly becoming one of my favourite spices!
Sumac Roasted Chickpeas
- 1 can (540 ml) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp sumac
- 1 tsp za'atar
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp salt (or more to taste)
Lemony Kale Salad
- 1 bunch kale
- Juice of 1 lemon
- 1 clove garlic, finely minced
- 2 tbsp olive oil
- 1/4 - 1/2 tsp salt
Preheat the oven to 375.
Rinse and dry your chickpeas (the drier they are, the crispier they will get in the oven). Toss the chickpeas with olive oil, spices, and salt. Spread them evenly on a baking tray and roast in the oven for 20 minutes, until golden brown.
Rinse your kale and rip it into smallish bite sized pieces. In a large mixing bowl combine the kale, lemon juice, garlic, olive oil, and salt. Massage the kale between your fingers and hands for about 3 - 5 minutes. This may seem like a long time but it takes a bit of work to make it soft.
Place the massaged kale into a large serving bowl and top with the roasted chickpeas. Serve immediately!