Marinated Kale Salad with Chickpeas and Sumac Onions

Kale, the king of nutrient-packed greens, takes center stage in this delightful Marinated Kale Salad with Chickpeas and Sumac Onions. This vibrant and flavorful salad is not only delicious but also incredibly versatile. Like all kale salads, it keeps well in the fridge for several days, allowing the flavors to develop and the kale to retain its satisfying crunch. Don’t worry if you can’t find sumac; this salad is still exceptional without it.

SERVES 4 

INGREDIENTS:

• 1 pound (about 2 bunches) Tuscan or curly kale, tough stems removed and leaves roughly chopped (about 4 quarts loosely packed)
• 3 tablespoons olive oil
• Kosher salt
• 1 small red onion, thinly sliced (about ½ cup) and rinsed in a sieve under warm water for 2 minutes
• 1 teaspoon ground sumac (optional)
• ½ teaspoon toasted sesame seeds
• 1 tablespoon lemon juice (from 1 lemon)
• 1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
• 2 teaspoons Dijon mustard
• One 14-ounce can chickpeas, drained and rinsed
• Freshly ground black pepper

INSTRUCTIONS:

1. In a large bowl, massage the kale with the olive oil and 1 teaspoon of salt. Ensure that all the surfaces of the kale are coated, and knead it gently to help break down the tougher pieces. This process should take around 2 minutes. Set the bowl aside at room temperature, allowing the kale to soften. It usually takes at least 15 minutes, but you can let it marinate for up to 1 hour.
2. While the kale is marinating, combine the thinly sliced red onion with sumac and toasted sesame seeds. Season the onion mixture with salt to taste. In a separate small bowl, whisk together the lemon juice, minced garlic, and Dijon mustard.
3. Once the kale has wilted, add the lemon juice mixture and chickpeas to the bowl. Toss everything together until well combined. Season the salad with additional salt and freshly ground black pepper to taste.
4. Serve the Marinated Kale Salad with Chickpeas and Sumac Onions, and enjoy the delightful burst of flavors and textures.
5. Leftovers can be stored in a sealed container in the refrigerator for up to 5 days. Remember to give the salad a good toss before serving.

Marinated Kale Salad with Chickpeas and Sumac Onions is a delightful combination of flavors and textures that will leave you craving more. The tender, marinated kale pairs beautifully with the nutty chickpeas and the tangy sumac onions. The dressing, with its zesty lemon juice, Dijon mustard, and garlic, adds a burst of brightness to every bite.

Whether served as a light lunch, a refreshing side dish, or a hearty main course, this salad is a winner on all fronts. Its versatility and ability to keep well in the refrigerator make it a practical and delicious choice for meal prepping or entertaining.

So, next time you’re looking for a nutritious and satisfying salad, give this Marinated Kale Salad a try. Let the kale work its magic as it absorbs the flavors and creates a deliciously wholesome dish. Savor the healthful benefits and delectable taste, and embrace the joy of nourishing your body with every bite. Enjoy!