Kasha and Lentil Salad with Chickpeas and Kale

Instructions

1. After soaking bring garbanzo beans to a boil and boil until soft. Place lentils and water in a medium saucepan. Add bay leaf, cover and bring to a boil. Reduce heat and simmer for 20 minutes. Then add Celtic Sea Salt and continue to simmer for 5 minutes until tender. Drain and set aside. While beans are cooking, bring 1 cup of water and Celtic Se Salt to a boil in a medium saucepan. Add kasha. Cover the pan, reduce heat and simmer for 20 minutes. Set aside. While beans, lentils and kasha are cooking, prepare dressing as follows: in a small bowl, combine shallots, vinegar, garlic and salt. Whisk in lemon juice and olive oil. Season with pepper to taste. Add cooked garbanzo beans, kasha, cooked lentils to a medium bowl. Then add parsley and tarragon. Stir in the dressing. To cook the kale, bring water to a boil in a medium saucepan. Submerge kale leaves. Cook for 5-10 minutes or until leaves are a vibrant green color with a sweet succulent taste, but not bitter. Remove from heat, strain, and rinse under cold water. Squeeze out excess water. Serve salad at room temperature on a bed of the freshly cooked greens. Garnish with the walnuts and parsley