Servings: 8
Ingredients
- Dressing:
- 1 cup roasted carrots chopped
- 2/3 + cup water
- 1/2 cup Extra Virgin Olive Oil
- 4 Tablespoons Rice Wine vinegar
- 4 teaspoons ginger minced
- 1/2 teaspoon salt
- Salad:
- 2 cans garbanzo beans roasted
- 2 bunches curly kale stems removed, leaves torn
- 2 teaspoons lemon juice
- 1 teaspoon Extra Virgin Olive Oil
- 2 medium carrots grated
- 2 medium red beets grated
- 2 watermelon radishes sliced thinly
- 2 avocados cubed
- 4 Tablespoons dried cranberries
- 1/2 cup pepita seeds toasted
- 2 teaspoons sesame seeds
- salt and pepper to taste
Instructions
- Preheat the oven to 400 F. degrees.
- Line a baking sheet with parchment paper.
- In a medium bowl, place drained garbanzo beans and drizzle with Extra Virgin Olive Oil. Toss together with salt and papper.
- Drizzle the chopped carrots with Extra Virgin Olive Oil. Place the carrot pieces on one end of the baking sheet, and the garbanzo beans on the other end.
- Roast for 25 minutes, or until the garbanzo beans are browned and crispy, and the carrots are soft. Remove from oven and set aside.
- Transfer the carrots to a high speed blender. Add the water, Extra Virgin Olive Oil, rice vinegar, ginger and salt.
- Blend the dressing until smooth. Set aside.
- Place the kale leaves into a large bowl. Drizzle with lemon juice, 1/2 teaspoon of Extra Virgin Olive Oil, and season with salt and pepper.
- Use your hands to massage the leaves until they become soft and wilted.
- Add the shredded carrots, shredded beets, watermelon radish, avocado, cranberries, pepita seeds. Season to taste with salt and pepper.
- Top with the remaining roasted chickpeas and sprinkle with sesame seeds.
- Add more dressing if needed.
- Adjust salt and pepper after tasting, if needed.
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