Winter Orzo Pasta Salad
Wintery pasta salad with orzo, Dino kale, dill, cabbage, carrots, tomatoes, radishes and crispy chickpeas all simple dressed in olive oil, lemon, mandarin vinegar, salt and pepper
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course dinner, lunch, Main Course, Side Dish
Cuisine American, fusion, Mediterranean
Servings 4
Calories 534 kcal
Salad Base
- 1 bunch dino kale washed and chopped
- 2 carrots ribboned or grated
- ½ head green cabbage shredded
- 1 watermellon radish chopped fine
- 10 cherry tomatoes halved
- 3 tbsp dill chopped
- 2 tbsp extra virgin olive oil
- 1 lemon juiced
- 1 tbsp Mandarin Orange Vinegar (You can use any citrus infused vinegar)
- ¼ tsp salt
- 1 black pepper to taste
- 8 oz orzo measure dry then cook according to package, drain, rinse and set aside
- 1 avocados quartered and sliced for serving
Crispy Garlic Chickpeas
- 15 oz can Chickpeas drained well
- 2 tsp Olive oil (I used Garlic Oil)
- 1 tsp garlic powder
- ¼ tsp salt
Salad Base
Add kale, cabbage, carrots and radishes to a large bowl.
Add Oil, Lemon, vinegar, Salt and Pepper and mix well with hands. Massage the seasonings into the salad gently to coat well.
add cooked orzo, dill, cherry tomatoes and a little more pepper and mix again
Serve topped with Crispy Chickpeas and sliced avocado
Crispy Garlic Chickpeas
Preheat oven to 400
Drain chickpeas well and spread on sheet pan
Drizzle with Oil, season with salt and garlic powder
Mix well with hands
Bake for 20-25 minutes until crispy, turning once halfway
Calories: 534kcalCarbohydrates: 78gProtein: 17gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 658mgPotassium: 1062mgFiber: 15gSugar: 10gVitamin A: 5537IUVitamin C: 79mgCalcium: 137mgIron: 4mg
Keyword chickpeas, kale, light, salad, seasonal