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'This Is Not Just Another Kale Salad,' Says Alton Brown. He's Right...

Ingredients

• 4 medium lemons, scrubbed and dried
• 1/4 cup coarse sea salt
• 1 lemon, juiced
• 30 ounces canned chickpeas
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon sumac (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1 bunch lacinato kale, stems removed, cut into ribbons
• 1 bunch fresh flat-leaf parsley, stems removed, roughly chopped
• 1 small shallot, frenched
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 large garlic cloves, minced
• 2 ounces anchovies in olive oil, approximately half of a 4.25-ounce can, finely chopped
• 3 ounces firm feta cheese
• 2 tablespoons finely chopped Quick Preserved Lemons (above)
• 1 cup Crispy Chickpeas (above), crushed
• Freshly ground black pepper

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