Greek Kale Salad with Creamy Tahini Dressing

Ingredients (16)

• 1 medium bunch of curly green kale (about 8 ounces)
• Fine sea salt
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 1/2 cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
• 1/3 cup oil-packed sun-dried tomatoes, rinsed and drained
• 1/3 cup finely grated Parmesan (optional)
• 1/3 cup sunflower seeds
• 1/4 teaspoon extra-virgin olive oil
• 1⁄4 cup tahini
• 3 tablespoons lemon juice (from 1 to 1 1/2 lemons)
• 1 tablespoon extra-virgin olive oil
• 1 medium clove garlic, pressed or minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 2 tablespoons water
• Freshly ground black pepper, to taste