Ingredients
8oxcurly green kale,(1 medium bunch)
fine sea salt
15ozchickpeas,(1 can), rinsed and drained, or 1½ cups cooked chickpeas
½cupKalamata olives,and/or roughly chopped pepper rings, thinly sliced
⅓cupoil-packed sun-dried tomatoes,rinsed and drained
⅓cupfinely grated Parmesan,optional
⅓cupsunflower seeds
¼tspextra-virgin olive oil
¼cuptahini
3tbsplemon juice,(from 1 to 1½ lemons)
1tbspextra-virgin olive oil
1clovegarlic,medium, pressed or minced
½tspDijon mustard
¼tspfine sea salt
2tbspwater
freshly ground black pepper,to taste
Preparation
To prepare the salad, place the chopped kale in a large serving bowl.
Sprinkle it lightly with salt and massage it with hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale tastier and easier to eat).
Add the chickpeas, olives and/or pepper rings, sun-dried tomatoes, and Parmesan (if using). Set aside.
To toast the sunflower seeds, combine the seeds with olive oil and a few dashes of salt in a small skillet over medium heat.
Cook for about 5 minutes, stirring often until the seeds are fragrant and turning lightly golden at the edges. Pour the toasted seeds into the salad bowl.
To prepare the salad dressing, in a small liquid measuring cup or bowl, combine the tahini, olive oil, lemon juice, garlic, mustard, and salt.
Whisk until blended. Add the water and whisk until blended. Season generously with fresh black pepper, to taste.
Pour the dressing into the salad. Toss until the salad is evenly coated with dressing.
Serve immediately. This salad keeps well in the refrigerator, covered, for up to 3 days.
