Marinated Kale and Chickpea Salad With Sumac Onions

Marinated Kale and Chickpea Salad With Sumac Onions
  • Yield:Makes 4 salads
  • Active time:10 minutes
  • Total time:1 hour 10 minutes
  • Rated: 4.5

[Photographs: J. Kenji Lopez-Alt]

With marinated kale, you don't even have to massage your greens. This salad is good to go straight from the fridge.

Note: Unlike most salads, this one keeps very well in the fridge, retaining its crunch and developing flavor over a couple days. Store in an airtight container in the fridge for up to 5 days. Toss gently before serving.

Ingredients

  • 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

Directions

  1. 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. 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. 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.