• 1 bunch of kale, washed, sliced into 1” ribbons
• 1 bunch of romaine lettuce, sliced into 1” ribbons
• 1/4 cup roasted chickpeas
• Sea salt and freshly ground pepper
• 2/3 cup fresh lemon juice (about 3-4 lemons)
• 1 tbs extra virgin olive oil
• 1 tablespoon water
• 1/4 teaspoon sea salt
•  1/2 tablespoons dijon mustard
• 1 tablespoons ground flax seeds
• 5 raw walnuts, soaked in water for 10 minutes, then drained
• 2 teaspoons garlic (roughly 2-3 large cloves)

INSTRUCTIONS

1. For the dressing, blend: lemon juice, olive oil, water, sea salt, dijon mustard, flax seeds, soaked walnuts, and garlic in a blender or food processor. (NOTE: This makes extra, so you can store it in a sealed jar in the refrigerator for up to one week.)
2. Toss washed/dried lettuce and kale in a bowl with the dressing . Be sure to toss it until all leaves are coated evenly.
3. Serve with roasted chickpeas( optional)