Kale Salad

• 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)
• 1 recipe 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

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