Marinated Kale and Chickpea Salad With Sumac Onions

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.  From seriouseats.com.

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

Procedures

1.  1

Combine kale leaves with olie 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.

About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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