Kale Falafel Salad with Toasted Pine Nuts

For pickled onion, in a small bowl combine vinegar, the water, and dash salt; stir in onion. Cover and let stand at room temperature 20 to 30 minutes. Drain onion, reserving pickling liquid.

In a large bowl combine oil, reserved pickling liquid, and dash salt; add kale. Using fingertips, massage kale 3 minutes or until lightly wilted and bright green. Add pickled onion and next eight ingredients (through pepper); toss to combine.

To serve, spread spoonfuls of hummus on plates. Top with kale mixture and falafel. Serve with remaining hummus.