Drain and rinse garbanzo beans and place on a baking sheet.
Add frozen butternut squash and tri-color carrots. Drizzle with coconut oil and sea salt. Use hands if necessary to “toss” all ingredients to make sure coconut oil is evenly covering all beans and veggies. Roast in the oven for 20-25 minutes.
Meanwhile, wash and devein kale by "zipping" the leaves off of the vine.
Chop kale and add to a medium bowl. Drizzle with olive oil and sea salt and massage the kale until it is evenly covered with dressing.
When beans and veggies are finished roasting, add on top of kale salad and sprinkle with hemp seeds.