Marinated Kale And Chickpea Salad With Sumac Onions Recipe

• 1 bunch kale, tough inner stems discarded, leaves roughly torn (about 1 pound)
• 2 tablespoons olive oil
• Kosher salt
• 1 small red onion, thinly sliced
• 1 teaspoon dried ground sumac berries
• 1/2 teaspoon toasted sesame seeds
• 1 tablespoon juice from 1 lemon
• 1 clove garlic, grated on a microplane grater
• 2 teaspoons dijon mustard
• 1 (14-ounce) can chickpeas or white beans, drained and rinsed
• Freshly ground black pepper

1. Combine kale leaves with olive oil and 1 teaspoon salt in a large bowl. Toss until evenly coated. Allow to rest at room temperature until kale is lightly wilted, about 1 hour.
2. Meanwhile, place onions in a medium bowl and cover with cold water. Allow to rest for 15 minutes. Rinse in several changes of water then carefully dry with a salad spinner lined with paper towels. Combine onions with sumac and sesame seeds. Season to taste with salt.
3. Combine lemon juice, garlic, and mustard in a small bowl. Once kale is wilted, toss kale, lemon juice mixture, and chickpeas in a large bowl. Season to taste with salt and pepper. Serve salad topped with sumac onions.

kale, olive oil, kosher salt, red onion, berries, sesame seeds, lemon, clove garlic, mustard, chickpeas, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2012/01/vegan-marinated-kale-chickpea-salad-sumac-onions-recipe.html (may not work)