Name: Colorful Kale Salad with Roasted Chickpeas, Avocado, and Ginger Carrot Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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 (prepared separately as per recipe); 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 to taste

If you’re on the hunt for a salad that’s bursting with color, texture, and flavor, you’ve struck gold with this Colorful Kale Salad with Roasted Chickpeas, Avocado, and Ginger Carrot Dressing Recipe. I absolutely love this recipe because it turns kale into a tender, vibrant, and utterly crave-worthy meal that keeps you excited to eat your greens. Whether you’re prepping lunch for work or a light dinner, this salad feels special and satisfying all at once—trust me, your taste buds and your body will thank you.

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Why You’ll Love This Recipe

Vibrant and Textured: From creamy avocado to crunchy roasted chickpeas and crisp radishes, every bite surprises and delights.
DIY Flavor Bomb: The homemade ginger carrot dressing is bright, zingy, and perfectly balanced—a real game-changer compared to store-bought dressings.
Kale Made Tender: Massaging the kale softens it beautifully, so you’ll never struggle with tough leaves again.
Nutritious and Filling: Packed with fiber, protein, and healthy fats, this salad keeps me full and energized for hours.

A white bowl filled with a colorful salad sits on a white marbled surface. The bottom layer is bright green curly kale, covering the whole bowl. On top of the kale, shredded orange carrots form a thick diagonal stripe across the bowl. Next to the carrots, grated dark red beets make another vivid stripe. To the left of the carrots and beets, small cubes of fresh green avocado are placed in a line. On the right edge of the bowl, thinly sliced radishes show a pink center with light green edges arranged in a neat row. Pumpkin seeds are sprinkled from the middle of the radish row to between the carrots and beets, adding texture. Small dried cranberries are scattered lightly on the kale near the avocado and carrots. To the top left corner of the image, part of a glass with orange juice is visible, and to the right bottom edge of the bowl, the edge of a wooden utensil handle is seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This salad shines because of its fresh, crisp vegetables combined with the heartiness of roasted chickpeas and creamy avocado. When shopping, I recommend grabbing the freshest kale you can find—curly kale works best for that lovely texture.

Chopped carrots: Roasting these brings out their natural sweetness, making the dressing shine.
Water: Helps blend the dressing into a smooth consistency without diluting flavors.
Extra-virgin olive oil: Use a quality one here for both the dressing and tossing to add richness.
Rice vinegar: Provides a gentle tang that complements the ginger beautifully.
Minced fresh ginger: The star of the dressing, giving it warmth and zing.
Sea salt: Enhances all the flavors—remember to season thoughtfully through the process.
Roasted Chickpeas: Crunchy and protein-packed, they add a delightful texture contrast.
Curly kale: Choose fresh, dark green leaves, and remove stems for the best mouthfeel.
Fresh lemon juice: Brightens the salad while helping tenderize the kale leaves.
Small carrot, grated: Fresh and crisp, this adds sweet crunch.
Small red beet, grated: Earthy and colorful, it’s a beautiful complement to the kale.
Watermelon radish, thinly sliced: Adds a peppery bite and stunning pops of pink.
Avocado, cubed: Creamy, cooling balance for all the tangy and crunchy elements.
Dried cranberries: Little bursts of tart sweetness that your salad needs.
Pepitas (toasted pumpkin seeds): Nutty crunch that rounds out the textures perfectly.
Sesame seeds: Sprinkled on top for a subtle, toasty finish.
Freshly ground black pepper: Adds a mild heat to keep things interesting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this salad depending on what’s in season or what we’re craving. The base works wonders, so feel free to customize—it always turns out great!

Make it spicier: I’ve added a pinch of cayenne to the dressing for a fiery kick that woke up my taste buds.
Swap veggies: Sometimes I swap beets for shredded cabbage or add thinly sliced apples for a sweet crunch.
Add protein: For heartier meals, tossing in some cooked quinoa or grilled chicken turns it into a full-on dish.
Make it vegan: The current recipe is already vegan, but you can swap pepitas for toasted walnuts for a flavor change.

How to Make Colorful Kale Salad with Roasted Chickpeas, Avocado, and Ginger Carrot Dressing Recipe

Step 1: Roast the Carrots for Your Dressing

Preheat your oven to 400°F and line two baking sheets with parchment paper. Toss your chopped carrots with a drizzle of olive oil and some sea salt, spreading them out evenly on one sheet. Roast for about 20-25 minutes until they’re soft and a little caramelized—this roasting step is what makes your dressing so naturally sweet and rich. Don’t skip it! Once roasted, transfer the carrots to a blender.

Step 2: Blend the Ginger Carrot Dressing

Add water, olive oil, rice vinegar, minced fresh ginger, and a pinch of salt to your roasted carrots in the blender. Blend everything until velvety smooth. This dressing feels like liquid sunshine — bright, slightly spicy, and with just the right amount of tang. Pop it in the fridge to chill while you prep the rest of the salad.

Step 3: Roast the Chickpeas

On your second baking sheet, spread out your chickpeas (I love mine a little crunchy on the outside). Roast at 400°F for about 25-30 minutes until they’re golden and crispy. These are a personal favorite to snack on while cooking—warning, they’re addictive!

Step 4: Massage the Kale to Tender Perfection

This is my little secret to making kale utterly delicious. In a large bowl, toss the torn kale leaves with lemon juice, olive oil, and a pinch of sea salt. Then, get your hands in there and massage the kale for about 3-5 minutes—pressing, rubbing, and softening the leaves until they shrink and become tender. You’ll notice how much easier it is to eat this way. I used to skip this step and end up with scratchy kale salads—no more!

Step 5: Toss Everything Together

Add the grated carrot, beet, thinly sliced watermelon radish, half of your cubed avocado, dried cranberries, toasted pepitas, and season again with salt and freshly ground black pepper. Give everything a gentle toss to combine those vibrant colors and flavors.

Step 6: Dress, Top, and Serve

Drizzle your salad generously with the carrot ginger dressing, then top with the remaining avocado cubes, extra dressing if you like, and your crispy roasted chickpeas. Finish with a sprinkle of toasted sesame seeds for that little nutty crunch that kills it every time. Serve immediately and prepare to be wowed!

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Pro Tips for Making Colorful Kale Salad with Roasted Chickpeas, Avocado, and Ginger Carrot Dressing Recipe

Don’t Skip the Massage: It transforms kale’s texture completely, turning it from tough to tender—and makes the leaves taste sweeter.
Use Fresh Ginger: Fresh grated ginger is what brings this dressing alive. Powdered just doesn’t compare.
Toast Your Pepitas and Sesame Seeds: Toasting boosts the flavor and adds a crunch that pairs amazingly with creamy avocado.
Serve Right Away: The salad tastes best fresh to keep the chickpeas crispy and the kale from getting soggy.

How to Serve Colorful Kale Salad with Roasted Chickpeas, Avocado, and Ginger Carrot Dressing Recipe

A fresh salad in a white bowl with curly dark green kale leaves as the base layer. On top, there are chunks of light green avocado, round slices of watermelon radish with pink centers and green edges, and golden chickpeas scattered evenly. Shredded orange carrot pieces add small pops of color throughout. The salad is sprinkled with white and black sesame seeds and a few pumpkin seeds. A light orange dressing drizzles over the salad, adding a glossy texture. A golden serving tong rests on the right side inside the bowl, partly lifting some salad. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

My go-to garnish is extra toasted sesame seeds and a sprinkle of pepitas—they add that perfect nutty crunch I crave. For a little tang, a few more dried cranberries or even some crumbled feta (if you’re not vegan) add a great flavor contrast that guests adore.

Side Dishes

I love pairing this salad with warm grilled flatbread or a hearty soup like tomato bisque. It also stands strong enough to be a main course, especially if you serve with a side of quinoa or roasted sweet potatoes for extra sustenance.

Creative Ways to Present

For special occasions, I’ve served this salad in clear glass bowls layered with ingredients so guests can admire the colors before tossing. Another fun idea: serve it in individual jars for a picnic or party—looks gorgeous and makes lunchtime feel extra special!

Make Ahead and Storage

Storing Leftovers

I store leftover salad and dressing separately in airtight containers—this keeps the kale crisp and the dressing fresh. If you toss everything together ahead of time, the salad can get soggy pretty quick. Just mix it all just before serving.

Freezing

This salad is best fresh, and I don’t recommend freezing it because the texture of the fresh veggies and avocado won’t hold up. However, you can freeze the roasted chickpeas separately for future use—they thaw and re-crisp nicely in the oven.

Reheating

If you have leftover roasted chickpeas, simply reheat them in a hot oven for 5-7 minutes to bring back their crunch before tossing with fresh salad. Avoid microwaving, as it can make them soggy.

FAQs

Can I use other greens instead of kale?

Absolutely! While curly kale is fantastic for this recipe, I’ve also used Swiss chard or baby spinach successfully. Just keep in mind they tenderize differently and might not require as much massaging.
How long will this salad stay fresh?

When stored properly, your assembled salad without dressing will stay fresh in the fridge for up to 2 days. Keep the dressing and chickpeas separate until ready to serve to prevent sogginess.
Can I make the dressing ahead of time?

Yes! The ginger carrot dressing keeps beautifully in the fridge for up to 5 days. Just give it a quick stir or shake before drizzling over your salad.
What if I don’t have watermelon radish?

You can substitute thinly sliced regular radishes or even cucumber for a crisp pop and fresh color. The unique pink edge of watermelon radish adds visual flair but isn’t absolutely necessary.

Final Thoughts

I first tried this Colorful Kale Salad with Roasted Chickpeas, Avocado, and Ginger Carrot Dressing Recipe on a whim during a weekend meal prep, and it quickly became a staple in my kitchen. What I love most is how each bite offers something different: tender kale, crunchy chickpeas, sweet and tangy dressing, and creamy avocado. It’s easy to make, feels light but filling, and makes eating greens something I actually look forward to. I really hope you’ll give it a try and find your own little moment of salad joy too!