Kale, Beet and Watermelon Radish Salad with Carrot Ginger Dressing

Dressing ingredients:

• 3/4 cup raw carrots

• 1/3 cup water

• 1/4 cup olive oil

• 2 tablespoons rice vinegar

• 2 teaspoons minced ginger

• 1/4 teaspoon sea salt

Salad Ingredients:

• 1 1/2 cups cooked chickpeas

• 1 bunch kale, stems removed and chopped into bite sized pieces

• 1 teaspoon lemon juice

• 1/2 teaspoon olive oil

• 1 small beet, grated

• 1/2 watermelon radish, thinly sliced

• 2 tablespoons dried cranberries

• 1/4 cup toasted pepitas

• 1 teaspoon sesame seeds

• salt and pepper to taste

Heat oven to 400 degrees, prepare a baking sheet with parchment paper to roast carrots for the dressing and chickpeas. Spread the cooked chickpeas on the baking sheet tossed with a drizzle of olive oil and pinch of salt and pepper, place the carrots in one corner to roast as well. Roast for approximately 25 minutes, until chickpeas are browned and carrots are soft.

Set the roasted chickpeas aside and place carrots into a blender with water, olive oil, rice vinegar, ginger and salt, blend until smooth and transfer to the refrigerator to chill. Place kale into a large bowl and add lemon juice, 1/2 teaspoon olive oil and salt. Massage the leaves to soften. Add grated beet, watermelon radish, cranberries and pepitas and toss. Top with the carrot ginger dressing, roasted chickpeas and sesame seeds. Season to taste and serve.