Fresh Kale Salad with Crispy Chickpeas and Creamy Avocado

Ingredients

• 3/4 cup chopped carrots
• 1/3 to 1/2 cup water
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1/4 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
• 1/2 teaspoon extra-virgin olive oil
• 1 small carrot, grated
• 1 small red beet, grated
• 1/2 watermelon radish, very thinly sliced
• 1 avocado, cubed
• 2 tablespoons dried cranberries
• 1/4 cup pepitas, toasted
• 1 teaspoon sesame seeds
• Sea salt
• freshly ground black pepper