Kale Salad Recipe

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1 batch Roasted Chickpeas 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces 1 teaspoon 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 & Freshly ground black pepper

Ingredients

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Preheat your oven to 400°F and cover a large baking sheet with parchment paper.

1

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Put chickpeas on the baking sheet and toss them with a bit of olive oil, salt, and pepper. Also, put carrot pieces on the same sheet.

2

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Roast everything for about 25 minutes until chickpeas turn brown and crispy, and the carrots become soft. Keep the roasted chickpeas aside.

3

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Roast everything for about 25 minutes until chickpeas turn brown and crispy, and the carrots become soft. Keep the roasted chickpeas aside.

4

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Make the base recipe.Put the roasted carrots into a blender along with water, more olive oil, rice vinegar, ginger, and salt. Blend until it's smooth.

5

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Take a big bowl and put kale leaves in it. Drizzle them with lemon juice, a little olive oil, and some salt.

6

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Massage the leaves with your hands until they get soft and shrink down.

7

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