This recipe appears in:Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge The Importance of Hearty Make-Ahead Salads Serious Entertaining: 'I'm Sick, Make Me My Dinner!' Vegan: 2 Ways To Eat Kale, Chickpeas, and Sumac-Marinated Onions
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.
- 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.