Kale Salad Chickpeas Avocado (Printable Recipe)
A colorful kale salad with roasted chickpeas, avocado, cranberries, and pepitas, topped with carrot ginger dressing.
# Ingredients You'll Need:
→ Carrot Ginger Dressing
01 -
3/4 cup chopped carrots
02 -
1/3 to 1/2 cup water
03 -
1/4 cup extra-virgin olive oil, plus more for drizzling
04 -
2 tablespoons rice vinegar
05 -
2 teaspoons minced fresh ginger
06 -
1/4 teaspoon sea salt, plus more for sprinkling
→ Salad Components
07 -
1 recipe roasted chickpeas
08 -
1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
09 -
1 teaspoon fresh lemon juice
10 -
1/2 teaspoon extra-virgin olive oil
11 -
1 small carrot, grated
12 -
1 small red beet, grated
13 -
1/2 watermelon radish, very thinly sliced
14 -
1 avocado, cubed
15 -
2 tablespoons dried cranberries
16 -
1/4 cup pepitas, toasted
17 -
1 teaspoon sesame seeds
18 -
Sea salt and freshly ground black pepper to taste
# Steps to Follow:
01 -
Preheat oven to 400°F and line two baking sheets with parchment paper. Place chopped carrots on one baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly and roast for 20-25 minutes until soft. Transfer roasted carrots to blender with water, olive oil, rice vinegar, ginger, and salt. Blend until smooth and chill in refrigerator until ready to use.
02 -
On the second baking sheet, prepare roasted chickpeas according to referenced recipe instructions.
03 -
Place kale leaves in large bowl and add lemon juice, olive oil, and few pinches of salt. Use hands to massage leaves until they become soft and wilted, reducing in bowl by about half.
04 -
Add grated carrot, grated beet, sliced watermelon radish, half of the cubed avocado, dried cranberries, toasted pepitas, salt, and pepper to massaged kale. Toss to combine thoroughly.
05 -
Drizzle salad generously with carrot ginger dressing and toss. Top with remaining avocado, additional dressing, roasted chickpeas, and sprinkle with sesame seeds. Season to taste and serve immediately.
# Extra Tips:
01 -
Make dressing ahead so it has time to chill in refrigerator before adding to salad
02 -
Massaging kale with lemon juice and oil is essential for tender, non-bitter leaves
03 -
Salad keeps well for up to 3 days in refrigerator due to sturdy kale leaves
04 -
For meal prep, keep avocado separate and add just before eating to prevent browning