Marinated Kale and Chickpea Salad With Sumac Onions

Marinated Kale and Chickpea Salad With Sumac Onions

[Photographs: J. Kenji Lopez-Alt]

Note: 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.

Marinated Kale and Chickpea Salad With Sumac Onions


  • 1 bunch kale, tough inner stems discarded, leaves roughly torn (about 1 pound)
  • 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) fresh chickpeas or white beans, drained and rinsed
  • Freshly ground black pepper


  1. Combine kale leaves in a large bowl. Toss with light water until evenly coated. Allow to rest at room temperature until kale is lightly wilted, about 1 hour.

  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.
  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 pepper. Serve salad topped with sumac onions.


    Recipe from

    Comment below with your own suggestions of how to spice up this dish!

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