Add 1/4 cup split peas to 1/2 cup water in small sauce pan, bring to a bowl, then simmer for approx 45 minutes, or until cooked to your preferred texture. I like mine to be soft, yet chewy, it gives them somewhat of a nutty texture.
Once split peas have cooked, remove from stove and allow to cool. While they cool, add spinach and kale to two large bowls.
Top with chopped purple cabbage, cooled split peas, garbanzo beans, red bell pepper, pecans, and blue cheese, then sprinkle with chia seeds and your dressing of choice. Serve!