Lemon Tahini Kale Salad with Chickpeas & Sumac
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Entree
Cuisine: Middle Eastern, Salad
Yield: 2 entrée servings
Ingredients
  • 2 oz (¼ medium) red onion, very thinly sliced
  • 30 ml (2 Tbsp) apple cider vinegar
  • 30 ml (2 Tbsp) water
  • Scant tsp coconut sugar
  • Kosher salt
  • 18 grams (2 Tbsp) pine nuts
  • 1 bunch lacinato kale leaves, washed and chopped or cut into strips
  • 1 well scrubbed lemon, zested and juiced, divided
  • 20 ml (4 tsp) extra virgin olive oil, divided
  • 40 grams (2 Tbsp + 2 tsp) tahini
  • 1 small clove garlic, minced or grated
  • 1 Tbsp fresh parsley leaves, finely chopped
  • 1 Tbsp fresh dill, finely chopped
  • 5 ml (1 tsp) tamari or 10 ml (2 tsp) coconut aminos
  • 5-10 ml (1-2 tsp) maple syrup or honey, to taste
  • ½ tsp ground sumac, plus more for garnish
  • Generous pinch cayenne
  • Freshly ground black pepper
  • 1 can no-salt-added chickpeas, rinsed and drained
  • 2 oz crumbled sheep’s milk feta
Procedure
  1. Pickle onions: Combine vinegar, water, coconut sugar, and ⅛ teaspoon salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. Turn off heat, add onion, and let stand at room temperature while you proceed.
  3. Toast pine nuts: Add nuts to a small skillet over medium heat, and toast, tossing frequently, until golden and fragrant. Alternatively, you can spread them on a tray and do this in a toaster oven set to the medium toast level or 325°F. Shake the tray occasionally to ensure even toasting, and remove when nuts are golden. Set aside.
  4. Massage kale: Add kale to a large bowl with 5 ml (1 teaspoon) lemon juice, 5 ml (1 teaspoon) olive oil, and a generous pinch salt. Toss to combine, and massage firmly for 2 minutes, working the leaves though your fingers. The kale will turn a deeper, more vivid shade of green and begin to shrink in size and change in texture. Once the leaves feel silky and tender, set aside.
  5. Make dressing: In a small bowl whisk together remaining olive oil (1 tablespoon) with remaining lemon juice, the tahini, lemon zest, garlic, parsley, dill, tamari, maple syrup or honey, sumac, cayenne, and several grinds black pepper. If dressing seems very thick, whisk in water to thin to desired consistency. Taste and adjust seasoning to your liking.
  6. Assemble salad: Drain the onions and add them to the kale, along with the chickpeas, feta, and pine nuts. Pour in about two thirds of the dressing and fold everything together. If you’d like more dressing, add the rest and fold it in.
  7. Serve: Divide among plates or bowls, and garnish each with a sprinkle of sumac.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/lemon-tahini-kale-salad-chickpeas-sumac/