Winter Fattoush Salad

Name: Winter Fattoush Salad
Ingredients: Pita:; 1½ tablespoons olive oil; 1 tablespoon za’atar; 1 teaspoon kosher salt; 2 large pita breads; Lentils:; 1 small onion, coarsely chopped; 1 tablespoon olive oil; 1½ cups cooked lentils (many markets carry vacuum-packed, precooked lentils, or boil 1 cup dried brown lentils in 2 cups salted water until tender, then drain); 2 cloves garlic, coarsely chopped; 1 tablespoon minced parsley; Salt and freshly ground black pepper, to taste; Salad:; 1 bunch lacinato kale leaves, tough ribs removed (about 2 heaping cups, shredded); 1 small head savoy cabbage (about 2 heaping cups, shredded); 1 large organic English or Persian cucumber with skin (about 1 cup shredded); 1 small bunch red radishes or other varietals such as watermelon or daikon (about ½ cup, shredded); ½ cup flat leaf parsley leaves (or a mix of parsley and mint); 8 ounces feta cheese, crumbled; Salad Dressing:; ⅓ cup olive oil (or a blend of olive and canola oil); ¼ cup freshly squeezed lemon juice; 1 teaspoon agave nectar; Salt and freshly ground black pepper to taste; Garnish:; ½ teaspoon ground sumac