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Ingredients

• 4 cups of leafy salad greens
• 2 cups chickpeas, boiled and drained
• One bunch green asparagus
• One yellow carrot julienne
• ½cup red radishes thinly sliced
• Sprouts ( I had radish, green radish, and leek)
• 1cup chestnut mushrooms, cut in 4
• 1Tbsp. hemp seeds
• Two springs of thyme
• 2Tbsp rapeseed oil
• Salt and pepper to taste
• Honey Mustard Dressing
• 1 Tbsp. Fresh lemon juice
• ½ Tbsp. Dijon mustard
• 1 Tbsp. Raw honey
• ¼ cup extra virgin olive oil
• Salt to taste

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