1) Toast the pita: Preheat the oven to 350F.

2) Whisk the oil, zaatar and salt in a small bowl.

3) Lay the pita bread on a baking sheet and brush both sides with the oil.

Bake until crisp, 5 to 7 minutes. When cool enough to handle, tear pitas into bite-size pieces. There should be about 2 cups.Make the lentils

1) Saute the onions and oil in a small skillet until onions soften and begin to brown.

2) Add the lentils and stir to blend. Stir in the garlic and parsley and remove from heat. Season with salt and pepper.

Cut away the thickest part of the kale and cabbage ribs and discard, then roll the leaves into bundles and shred. Trim the cucumber ends, then cut lengthwise into -inch slices. Stack the slices and cut crosswise into shreds. Repeat with the radishes. Tear whole leaves from parsley and/or mint.Make the dressing

1) Whisk the dressing ingredients in a bowl until fully combined. You can also use a handheld blender.Compose the salad: Toss the salad ingredients in a large bowl.

2) Add the lentils and pita crisps.

3) Drizzle with the dressing and toss again. Mound the salad on a serving platter. Top with feta cheese and sprinkle with sumac.