1 (15-oz) can chickpeas, drained and rinsed
2 cups white vinegar
few pinches of kosher salt
extra virgin olive oil, to lightly coat

for the dill tahini dressing: (makes just over 1 cup) adapted from my lightened-up tahini dressing

2 garlic cloves
1/4 cup + 2 tbsp fresh lemon juice
1/4 cup tahini
2 tbsp water
1 tbsp extra virgin olive oil
1.5 tbsp nutritional yeast*
1.5 cups packed fresh dill, stems removed and roughly chopped
1/2-3/4 tsp kosher salt

For the salad:

1-2 small bunches Dinosaur kale (also called Lacinato or Tuscan kale) OR 1 large bunch curly kale
other greens if desired (I used a couple large, de-stemmed collard leaves)
1 English cucumber, chopped small
1/2 red onion, chopped
1 batch of Lemon Dill Tahini dressing (below)
few tablespoons of sesame seeds, toasted if preferred
1/2 batch of Salt & Vinegar chickpeas