Kale salad
INGREDIENTS: 1 bunch Roasted Chickpeas 1 bunch kale , stems removed, tear leaves 1t fresh lemon juice ½t extra-virgin olive oil 1 carrot , grated 1 beet , grated ½ radish , thinly sliced 1 avocado , diced TOPPINGS: 2T dried cranberries ¼c toasted pumpkin seeds 1t sesame seeds salt & ground pepper INSTRUCTIONS: Make the vinaigrette Preheat oven 400°F Line baking sheet with parchment paper – Place carrots on one sheets, Drizzle with olive oil and sprinkle with salt. Roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use. Prepare and roasted chickpeas in airfryer. Place the kale leaves into a large bowl and add the lemon juice, olive oil, and a few pi...