Add the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, oregano, salt, pepper and sumac (optional) to a jar and shake well. Reserve or refrigerate if not using right away. This will be more dressing than you'll need for this salad, you can store the rest in the refrigerator for up to two weeks.
Mediterranean Kale Salad
Add the washed and dried baby kale to a salad bowl. Top with chickpeas, chopped tomatoes, cucumbers, radishes, onions and crumbled goat cheese.
Add some of the dressing and toss gently to combine. Taste to adjust amount of salad dressing. Serve immediately with more salad dressing on the side.