Kale (pick almost enough to make a vege for two when cooked this is perhaps double what you’d expect to need for a salad)
1-2 Tbsp olive oil
1 red onion, thinly sliced
1 tsp ground sumac
i tsp toasted sesame seeds
1 Tbsp lemon or lime juice
1 clove garlic
2 teaspoons mustard
125g chickpeas cooked
Soak and cook the chickpeas.
Remove the thick central veins from the kale and rip oor cut into small pieces. Pour oil and 1 tsp salt over kale and stir and rub it to coat thoroughly. Leave for an hour, this with the massage, will help break down the toughness.
Mince the garlic clove (a microplane is ideal) mix with mustard and citrus juice. This will be the dressing for the kale.
Wash the onion for a minute or two in fresh water (this will remove much of the sharpness (or heat?), drain, sprinkle with sumac and sesame seeds, mix.
Finally assemble toss the oily kale with dressing and chickpeas. Top with onions.