1 bunch of green kale, stems removed and leaves torn into bite sized pieces, or 3 heads of little gem lettuce
10 oz chickpeas, roasted
1 tsp lemon juice
1 tsp olive oil
1/2 bunch of carrots, grated
1 beet, chopped
½ bunch of radishes, thinly sliced
¼ cup of sunflower seeds
Salt and pepper to season
cranberries – optional
Carrot Ginger Dressing
1/2 bunch of carrots, roasted
1/2 cup water
¼ cup extra-virgin olive oil
2 tsp rice vinegar
2 tsp minced ginger
1Tbsp honey
¼ tsp sea salt
Directions
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Drizzle olive oil and sprinkle pinches of salt and pepper over the chickpeas and chopped beet. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside. Roast for about 25 minutes, or until the chickpeas are browned and crisp, and the carrots and beets are soft.
Transfer the roasted 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 or lettuce leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. If using kale, use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Add the carrots, beets, radish, cranberries (if using) and a few grinds of pepper, and toss. Next top with the roasted chickpeas and sprinkle sunflower seeds. Drizzle generously with the carrot ginger dressing. Season to taste and serve.
