Prepare the Dressing: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Arrange the chopped carrots on one baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat. Spread the carrots in a single layer and roast for 20 to 25 minutes, or until soft. Once done, transfer the roasted carrots to a blender, add water, olive oil, rice vinegar, ginger, and salt. Blend until smooth, then chill in the refrigerator until ready to serve.

Roast the Chickpeas: On the second baking sheet, prepare the roasted chickpeas following your preferred recipe. Bake until crispy and golden brown.

Prepare the Salad: Place the kale leaves in a large mixing bowl. Drizzle with lemon juice, olive oil, and a pinch of salt. Using your hands, massage the kale for several minutes until the leaves soften and reduce in volume by about half.

Assemble the Salad: To the massaged kale, add the grated carrot, beet, thinly sliced watermelon radish, half of the cubed avocado, cranberries, and toasted pepitas. Season with additional salt and freshly ground black pepper, and toss to combine. Drizzle generously with the carrot-ginger dressing. Top the salad with the remaining avocado, more dressing, the roasted chickpeas, and a sprinkle of sesame seeds. Adjust seasoning to taste and serve immediately.