Ingredients

Crispy chickpeas

1 540ml can of chickpeas, drained and rinsed

1 tablespoon olive oil

1/4 teaspoon salt

Sumac onions

1 red onion, diced

1 tablespoon red wine vinegar

1 teaspoon ground sumac

1/2 teaspoon kosher salt

Salad

1 cup (packed) shredded stemmed kale

1/2 cup (packed) arugula

1/2 cup (packed) spinach

1/3 cup walnuts

1 apple, diced

1/4 cup sumac onions

1/4 cup pomegranate seeds

1/2 cup crispy chickpeas

Dressing:

3 tablespoons lemon juice

3 tablespoons olive oil

1/2 teaspoon kosher salt

Directions

1. Preheat the oven to 400F. Toss the chickpeas with 1 tablespoon olive oil and 1/4 teaspoon salt and place on a baking sheet. Cook for 15-20 minutes and set aside. They will crisp up as they cool.

2. Make the sumac onions by mixing all the ingredients in a bowl and letting the onions macerate for 10 minutes.

3. Combine all the salad ingredients in a big bowl. Whisk together the dressing and pour over the salad a bit at a time until all the leaves are dressed, you may not need all of it.

Notes

If you are not planning to eat all the salad only dress the portion you will eat immediately as the arugula and spinach will wilt with the dressing.