| Preparation time | 15 min |
| Cooking Time | 25 min |
| Ready In | 45 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
For the Dressing:½ cup chopped roasted carrots, from 3/4 cup raw carrots1/3 to ½ cup water¼ cup extra-virgin olive oil2 tablespoons rice vinegar2 teaspoons minced ginger¼ teaspoon sea saltFor the Salad:1 batch Roasted Chickpeas1 bunch curly kale, stems removed, leaves torn1 teaspoon lemon juice½ teaspoon extra-virgin olive oil1 small carrot, grated1 small red beet, grated*½ watermelon radish, very thinly sliced1 avocado, cubed2 tablespoons dried cranberries¼ cup pepitas, toasted1 teaspoon sesame seedsSea salt & Freshly ground black pepper
Directions
- Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
- Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.