Marinated Kale Salad

• 1 pound Tuscan or curly kale, stemmed and coarsely chopped
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 cup thinly sliced red onion
• 1 teaspoon ground sumac (optional)
• 1/2 teaspoon toasted sesame seeds
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 1 (14-ounce) can unsalted chickpeas, rinsed and drained
• 1/4 teaspoon freshly ground black pepper

1. Massage kale with olive oil and 1/2 teaspoon salt in a large bowl, coating all surfaces, about 2 minutes. Let stand at room temperature at least 15 minutes and up to 1 hour.
2. Rinse onion in a sieve under warm water for 2 minutes. Drain well. Combine onion, sumac (if desired), and sesame seeds in a small bowl. Combine juice, mustard, and garlic in a small bowl.
3. Add juice mixture and chickpeas to softened kale; toss well. Stir in remaining 1/4 teaspoon salt and pepper. Top with onion mixture.

curly kale, olive oil, kosher salt, red onion, ground sumac, sesame seeds, lemon juice, mustard, garlic, unsalted chickpeas, freshly ground black pepper

Taken from www.myrecipes.com/recipe/marinated-kale-salad-0 (may not work)