Greek Kale Salad with Creamy Tahini Dressing

Bahan-bahan (4 porsi)

• 1 medium bunch of curly green kale (about 8 ounces)
• Fine salt
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained
• ⅓ cup finely grated Parmesan (optional)
• ⅓ cup raw sunflower seeds*
• ¼ teaspoon extra-virgin olive oil
• ¼ cup tahini
• 3 tablespoons lemon juice (from 1 to 1 ½ lemons)
• 1 tablespoon extra-virgin olive oil
• 1 medium clove garlic, pressed or minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon fine salt
• 2 tablespoons water
• Freshly ground black pepper, to taste