2garlic clovesminced, or substitute 1/2 tsp garlic powder
1/2tspdijon mustardadjust to taste
pinchof sea saltto taste
1handful romaine lettucechopped
1handful crunchy chickpeasthe snack variety, storebought, or use regular chickpeas
fresh ground pepperto taste
any other salad veggies of choicecherry tomatoes, cucumber, radishes, etc.
Stir the dressing ingredients together in a cup with a fork. Adjust the ingredients to taste and desired consistency.
Start building your salad with the kale first. Drizzle a little olive oil and lemon juice on it and massage it with your hands for 30 seconds or so, until softened. This helps remove the bitterness and infuses it with yumminess.
Add the remaining ingredients and toss well with some of the dressing.
When you buy roasted chickpeas, be sure to buy the kind for snacking, which are NOT the same as dried chickpeas. My favorite brand is linked above. Alternatively, you can try making your own)
Click here for my tutorial on making your own sprouts from lentils or mung beans!