Chickpea, Barley and Kale Salad with Pickled Onions

For pickled onions:
1 medium-large red onion, thinly sliced, then slices quartered
¾ cup red wine vinegar
1 tablespoon sugar
Pinch salt

For salad:
1 medium bunch of lacinato kale, stems removed, chopped well
2 tablespoons extra virgin olive oil
Zest and juice of one large organic lemon
1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey)
3 cups cooked chickpeas
1½ cups cooked barley or farro (see note below)
½ cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds)
Salt and freshly ground black pepper to taste

Bring the vinegar, sugar and salt to a boil in a small saucepan. Add the onions and simmer for 30 to 45 seconds. Let cool completely, then drain.

In a large bowl, combine the kale, olive oil, lemon zest and juice, and pomegranate molasses. Massage with your hands for several minutes.

Add chickpeas, barley or farro, cashews and pickled onions. Season to taste with salt and pepper – but go very easy on the salt, because the nuts are salted.

Note: You can use leftover grains here, but if cooking the barley or farro specifically for this recipe, cook less than the suggested time, to achieve a very chewy, al dente texture. Drain and rinse in cold water before adding to salad.

Serves 4-6