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.

About This Recipe

Yield: Makes 4 salads
Active time: 10 minutes
Total time: 1 hour 10 minutes
This recipe appears in: Vegan: 2 Ways To Eat Kale, Chickpeas, and Sumac-Marinated Onions
Rated:  5 stars

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.

Retrieved from: http://www.seriouseats.com/recipes/2012/01/vegan-marinated-kale-chickpea-salad-sumac-onions-recipe.html?ref=box_featured

 

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