Kelly from Hoping For Happy Accidents was at the top of our list months ago when we put together the names of Grace’s and your favorite voices in the internet design mix. Her recipe for chickpea salad with arugula and roasted garlic is simple and easy, following a very Italian culinary philosophy of few ingredients – big flavors. These types of dishes should never be underestimated as they are easy to put together, the ingredients are easy to pull together, and go well with just about everything. Just don’t serve too many other bean dishes at the same meal! Click here for the full recipe or just click “read more” below -Have a great Weekend, Kristina
About Kelly: Kelly Cooper Kordylewski works as an artist, freelance writer, and also in funding for the performing arts. hoping for happy accidents is her attempt at documenting how her brain stumbles. She’s very interested in the simple, the beautiful, the useful and the “quietly extraordinary.”
Chickpea Salad with Arugula and Roasted Garlic (with good bread)
1 medium red onion, very thinly sliced
1 ½ cups of chickpeas (from a can, thoroughly drained and rinsed)
5oz of baby arugula (rocket)
juice from half a lemon
4-5 tablespoons of olive oil
1 tablespoon of red wine vinegar
sea salt
crushed red pepper
grana padano or parmesan
In a bowl, combine lemon juice, olive oil, red wine vinegar and a little sea salt and crushed red pepper. Whisk the dressing together and then add the chickpeas and let them marinate for a few minutes in the dressing. Combine the arugula and red onion in your salad bowl. Remove the chickpeas from the dressing, add them to the salad and toss. Add a bit more dressing to the salad if needed. Grate a bit of grana padano or parmesan on top and serve.
roasted garlic (with good bread)
a few bulbs of garlic
sea salt and pepper
1 or 2 tablespoons of extra virgin olive oil
a loaf of good bread
Preheat oven to 400°F. Peel away the outer layer of skin on the garlic bulbs, but leave the cloves in tact. Cut off the tip of the bulb (approx. ¼ inch), exposing the cloves. Place the bulbs in a shallow baking dish, and drizzle them with the olive oil. Rub the bulbs with your fingers to be sure they are evenly coated and then sprinkle a little sea salt and freshly ground pepper over them. Cover your baking dish with aluminum foil and roast the bulbs in the oven for 35-40 minutes (or until the cloves of garlic are soft). You can squeeze the delicious roasted garlic cloves directly from their skins onto hunks of the good bread or mash the garlic and toss it with pasta (and any fragrant oil left in the baking dish) or add it to mashed potatoes…it tastes good with just about anything.
Why Kelly chose this recipe:
I really love simple food and I tend to be a minimalist when I cook. My favorite recipes are those that that let the ingredients speak for themselves and I think these two recipes do that really well. I also love how versatile they are – you can serve them alongside a roast chicken or a homemade pizza or just with some good bread.
