Kale Salad with Chickpeas

Name: Kale Salad with Chickpeas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 3 1/4 cups shredded carrots ((about 5 to 6 medium-large carrots)); 1/3 cup extra-virgin olive oil; 1/3 cup rice vinegar; 1 inch knob ginger (peeled, roughly chopped (or 1 tablespoon grated)); 1 medium lemon (zest plus 2 tablespoons juice); 2 teaspoons toasted sesame oil; 1 tablespoon maple syrup; 1/4 teaspoon salt (or to taste); 3 cups chopped red bell pepper ((about 2 medium)); 30 ounces canned chickpeas (drained, and rinsed (or 3 cups cooked)); 6 cups chopped curly kale ((about 9 stems)); 1 cup dried cranberries or golden raisins ((preferably unsweetened) optional); 1 cup raw pepitas (optional); 4 1/2 tablespoons hemp seeds (optional)