Description

A vibrant, nutrient-packed salad featuring massaged curly kale, house-made carrot-ginger dressing, and crispy roasted chickpeas. The tangy, balanced dressing pairs perfectly with colorful toppings like carrots, beets, and avocado for a plant-based, satisfying meal.

Ingredients

Chopped Carrots – ¾ cup: Use julienned for better texture
Water – ⅓ to ½ cup: Adjust for dressing consistency
Olive Oil – ¼ cup + extra: For roasting and dressing
Rice Vinegar – 2 tbsp: Unseasoned for brightness
Fresh Ginger – 2 tsp: Grate with microplane for intensity
Sea Salt – ¼ tsp + extra: Adjust to taste
Curly Kale – 1 bunch: Stems removed completely
Roasted Chickpeas – 1 recipe: Store-bought works too
Lemon Juice – 1 tsp: Preserves avocado
Red Beet – 1 small: Matches carrot color harmony
Avocado – ½: For topping
Radish – 3-4: For crunch
Toasted Pepitas – 2 tbsp: For nuttiness

Instructions

Preheat oven to 400°F
Spread chopped carrots on a baking sheet
Drizzle with ¼ cup olive oil and sprinkle ¼ tsp salt
Roast on lower rack for 20-25 minutes until tender
Transfer roasted carrots to a blender with ⅓ cup water, remaining oil, rice vinegar, and ginger
Blend until smooth; add more water as needed for desired consistency
Chop kale into 2″ pieces
Toss with ½ tsp oil, lemon juice, and salt, massaging for 30 seconds to soften
Top with roasted chickpeas, radishes, beet slices, avocado, and pepitas
Dress just before serving

Notes

For chickpeas: Toss 1 can (15 oz) chickpeas with oil, salt, and herbs; roast at 375°F for 25 minutes
Dressing stores in fridge for up to 5 days
Massaging kale avoids bitterness without overpowering flavors
Substitute ingredients like shredded Brussels sprouts or spinach for kale variations

Prep Time: 20
Cook Time: 35
Category: SNACKS
Method: Roasting
Cuisine: Vegetarian/Plant-Based

Nutrition

Serving Size: 1 salad
Calories: 280
Sugar: 4g
Sodium: 100mg
Fat: 22g
Saturated Fat: 3g
Carbohydrates: 25g
Fiber: 6g
Protein: 10g