Kale and Chickpea Salad

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Onions:

1/2 cup apple cider vinegar

1/3 cup sugar 

1/2 teaspoon kosher salt 

1 small red onion, halved, thinly sliced and rinsed 

Chickpeas:

One 15-ounce can chickpeas, drained well and dried on paper towels

2 tablespoons olive oil 

1 teaspoon lemon zest 

1 teaspoon zaatar or dried mint 

1/2 teaspoon kosher salt 

Salad:

2 bunches Tuscan kale, sliced thin

1/2 teaspoon kosher salt 

2 tablespoons olive oil 

2 tablespoons champagne vinegar 

1/2 cup crumbled feta 

1 teaspoon zaatar