Marinated Kale and Chickpea Salad with Sumac Onions
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 1 lemon, juice from (1 tablespoon)
- Chickpeas or white beans (1 (14-ounce) can)
- Garlic (1 clove)
- Kale (1 bunch)
- Red onion, small (1)
- Sumac berries, dried ground (1 teaspoon)
- Condiments
- Dijon mustard (2 teaspoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Sesame seeds, toasted (1/2 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 25, 2012 (1 year ago).
61 people saved this recipe.
