-Take the stems off of 1 bunch of kale.
-Chop the kale into thin strips.
-Put the kale in a salad bowl and add the following:
3 TBS olive oil
1/2 tsp sea salt
-Massage for 2 minutes, then let stand at room temperature at least 15 minutes and up to 1 hour.
-Chop half a red onion into thin strips.
-Place onion in a seive then run under warm water for 2 minutes. Drain well.
-In a small bowl combine the following:
1 tsp ground sumac
1/2 tsp toasted sesame seeds
the onion strips
-In another small bowl comine the following:
1 TBS fresh lemon juice
2 tsp Dijon mustard
1 minced garlic clove
-Add the lemon juice etc to the kale and toss well.
-Drain and add in one 14-ounce can of chickpeas.
-Stir well then top with the onion mixture.