Marinated Kale and Chickpea Salad with Sumac Onions

Marinated Kale and Chickpea Salad with Sumac

good to go straight from the fridge

YIELD: Makes 4 salads

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 hour 10 minutes



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




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.

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.

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.

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