Wash the kale thoroughly, remove tough stems, and chop into bite-sized pieces. Massage with a pinch of salt for 2 minutes.

Drain and rinse the chickpeas under cool running water and add to the bowl with kale.

Dice tomatoes and cucumber, and finely chop the red onion. Add to the salad mix.

Slice pepperoncini and toss into the salad mixture.

In a separate bowl, combine mayonnaise, red wine vinegar, and spices. Whisk until combined.

Drizzle the dressing over the salad while tossing gently.

Let the salad rest for 5 minutes before serving.