Kale Salad with Chickpeas and Lemon-Tahini Dressing

Most people never consider using kale as a main salad ingredient. I used to belong to this group until I first encountered the technique of massaging the leaves – or as some prefer to call it, marinating the leaves. Whatever you call it, this method of working with raw kale leaves (or any cabbage leaf) breaks down the plant’s cells and wilts the leaf. But, because of the oil, many of the enzymes in the kale leaf are protected from reacting to air. The effect – reduced bitterness and no offensive sulfur-like aromas develop. The natural sugars emerge and

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