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Kale Salad with Roasted Chickpeas, Carrot-Ginger Dressing, and Colorful Veggies Recipe

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4 from 9 reviews

A vibrant and nutrient-packed kale salad featuring tender, massaged kale leaves, colorful grated vegetables, creamy avocado, crunchy roasted chickpeas, and a zesty homemade carrot ginger dressing. This salad combines roasted and fresh ingredients for a delightful texture and flavor contrast, perfect for a healthy lunch or light dinner.

Ingredients

Carrot Ginger Dressing

  • ¾ cup chopped carrots
  • ⅓ to ½ cup water
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced fresh ginger
  • ¼ teaspoon sea salt, plus more for sprinkling

Salad

  • 1 recipe Roasted Chickpeas (approximately 1 cup roasted chickpeas)
  • 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon extra-virgin olive oil
  • 1 small carrot, grated
  • 1 small red beet, grated
  • ½ watermelon radish, very thinly sliced
  • 1 avocado, cubed
  • 2 tablespoons dried cranberries
  • ¼ cup pepitas, toasted
  • 1 teaspoon sesame seeds
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Make the Carrot Ginger Dressing: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Place the chopped carrots on one baking sheet. Drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly. Spread the carrots in a single layer and roast for 20 to 25 minutes until they become soft and tender. Remove from the oven and transfer the roasted carrots to a blender.
  2. Blend the Dressing: To the blender with roasted carrots, add ⅓ to ½ cup of water, ¼ cup extra-virgin olive oil, 2 tablespoons rice vinegar, 2 teaspoons minced fresh ginger, and ¼ teaspoon sea salt. Blend the mixture until smooth and creamy. Transfer the dressing to the fridge to chill until ready to use.
  3. Prepare the Roasted Chickpeas: While the carrots are roasting, prepare the roasted chickpeas on the second baking sheet according to the referenced recipe. This usually involves tossing chickpeas with olive oil and seasonings and roasting them until crisp—approximately 20 to 25 minutes at 400°F.
  4. Massage the Kale: Place the torn kale leaves in a large bowl. Add 1 teaspoon fresh lemon juice, ½ teaspoon extra-virgin olive oil, and a few pinches of sea salt. Use your hands to massage the kale by pressing and squeezing the leaves until they soften and wilt, reducing in volume by about half. This step helps make the kale more tender and palatable.
  5. Assemble the Salad: To the massaged kale, add the grated carrot, grated red beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, toasted pepitas, a few more pinches of sea salt, and freshly ground black pepper to taste. Toss everything together gently to combine all components.
  6. Add Dressing and Finishing Touches: Generously drizzle the salad with the chilled carrot ginger dressing and toss again lightly to evenly coat. Top the salad with the remaining avocado cubes, more dressing if desired, the crispy roasted chickpeas, and sprinkle with sesame seeds. Season once more with salt and pepper as needed, then serve immediately for best texture and flavor.

Notes

  • The carrot ginger dressing can be made ahead and refrigerated for up to three days to save time.
  • For the roasted chickpeas, ensure they are well dried before roasting to maximize crispiness.
  • Massaging the kale is a crucial step to soften its texture and mellow its bitterness.
  • Feel free to substitute pepitas with sunflower seeds or chopped nuts for variety.
  • Adjust the amount of ginger in the dressing for a milder or stronger kick depending on your preference.

Find it online: https://simpleplatter.com/kale-salad-with-roasted-chickpeas-carrot-ginger-dressing-and-colorful-veggies-recipe/