1 bunch of green kale, stems removed, leaves torn into bite sized pieces
10 oz chickpeas, roasted
1 tsp lemon juice
1 tsp olive oil
1/2 bunch of carrots, grated
1 red beet, roasted and chopped
½ bunch of easter radishes, thinly sliced
¼ cup of sunflower seeds
Salt and pepper to season
avocado – optional
cranberries – optional
pepitas-optional
Carrot Ginger Dressing
½ bunch of carrots, roasted
1/3 to ½ cup water
¼ cup extra-virgin olive oil
2 tsp rice vinegar
2 tsp minced ginger
1Tbsp honey
¼ tsp sea salt
Directions
Make the dressing and put aside.
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.
