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Preheat oven to 425 F. Start by quick-marinating your red onions. Add onion slices, apple cider vinegar, sumac, and a pinch of salt and sugar to a medium bowl. Massage the onions with your hands to soften, and then let sit while you prepare the rest of your ingredients.
Line a small baking sheet with parchment paper, and add the chickpeas, olive oil, cumin, and a pinch of salt and pepper. Toss together until evenly coated.
Line a separate small baking sheet with parchment paper, and add the pepitas, olive oil, aleppo pepper, and a pinch of salt. Toss together until evenly coated.
Transfer both baking sheets to the oven. Bake pepitas for 6-7 minutes until they’re just starting to turn golden (be careful because they burn quickly). Bake the chickpeas for 20 minutes, flipping halfway through, or until chickpeas are crispy and golden.
Prepare your dressing by adding ingredients to a small bowl or jar and whisking together with a fork until smooth.
Add your kale to a large bowl along with a little olive oil and a pinch of salt. Massage the kale leaves with your hands until the fibers break down and the kale is soft. Add the rest of your ingredients (cooked chickpeas and pepitas, strawberries, marinated onions (I left some of the liquid behind), and feta, and toss in the dressing. Eat and enjoy!