Ingredients
Scale
- ¾ cup chopped carrots
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- ¼ teaspoon sea salt, plus more for sprinkling
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon smoked paprika
- Pinch of black pepper
- 1 bunch curly kale, stems removed, leaves torn
- 1 teaspoon fresh lemon juice
- ½ teaspoon olive oil
- 1 small carrot, grated
- 1 small red beet, grated
- ½ watermelon radish, thinly sliced
- 1 avocado, cubed
- 2 tablespoons dried cranberries
- ¼ cup pepitas, toasted
- 1 teaspoon sesame seeds
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- Roast carrots with olive oil and salt for 20-25 minutes. Blend with water, olive oil, rice vinegar, ginger, and salt until smooth. Chill.
- Dry chickpeas and toss with olive oil, sea salt, smoked paprika, and black pepper. Roast for 20-25 minutes until crispy.
- Massage kale with lemon juice, olive oil, and salt for 2-3 minutes until softened.
- Combine kale with grated carrot, beet, radish, half avocado, cranberries, and pepitas. Season with salt and pepper.
- Drizzle with carrot ginger dressing and toss.
- Top with remaining avocado, chickpeas, and sesame seeds. Serve and enjoy!
Notes
For extra protein, add grilled tofu or chicken. Make dressing and chickpeas in advance for easy prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: kale salad, carrot ginger dressing, healthy salad, roasted chickpeas