Toasted Millet and Massaged Kale Salad with Crunchy Chickpeas and Roasted Carrot Dressing | Life Fro

Ingredients

• 2 cups cooked (or canned) chickpeas, drained and rinsed
• 1 cup carrots, cut into 1-inch pieces
• 3 tbsp avocado oil
• 1 tsp sea salt
• 1 tsp ground black pepper
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 cup roasted carrots (see above)
• ⅓ cup water
• ¼ cup avocado oil (or extra-virgin olive oil)
• 2 tbsp rice wine vinegar
• 2 tsp minced ginger
• ¼ tsp sea salt
• 1 cup dry millet, rinsed
• 2 cups water
• 1 bunch kale, thick stems removed and leaves roughly chopped or torn
• 1 tsp fresh lemon juice
• 1 tsp avocado oil (or extra-virgin olive oil)
• coarse sea salt
• 3 cups shredded veggies, such as carrots, radishes, or beets
• 1 cucumber, halved lengthwise and thinly sliced
• 1 avocado, chopped and tossed with lemon juice (to prevent browning)
• ¼ cup dried cranberries
• ¼ cup pepitas, toasted
• 2 tbsp sesame seeds, toasted