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
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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 8g||28%|
|Total Sugars 6g|
|Vitamin C 50mg||251%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|