-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.