Go Back Email Link
+ servings

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 mins
Cook Time 20 mins
Course dinner, lunch, Main Course, Side Dish
Cuisine American, fusion, Mediterranean
Servings 4
Calories 534 kcal

Equipment

  • sheet pan, large mixing bowl

Ingredients
  

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

Instructions
 

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

Nutrition

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
Tried this recipe?Let us know how it was!