1 bunch of dino kale, washed, de-stemmed and sliced into 1” ribbons
1 bunch of romaine lettuce, washed, and 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)
1/4 cup extra virgin olive oil
1 tablespoon water
1/4 teaspoon sea salt
1 1/2 tablespoons dijon mustard
2 tablespoons ground flax seeds
1/2 cup raw walnuts, soaked in water for 10 minutes, then drained (cashews also work)
2 teaspoons garlic (roughly 2-3 large cloves)
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.)
Toss washed/fried kale in a bowl with about a 1/2 tablespoon of olive and massage. Then add washed/dried lettuce and kale in a bowl with 1/2 cup of the dressing (or more to taste). Be sure to toss it until all leaves are coated evenly.
Serve with roasted chickpeas instead of croutons.
Finish with an extra sprinkle of ground flax seeds, freshly ground pepper, and a sea salt.