Winter Orzo Pasta Salad
This vegan Winter Orzo Pasta salad is incredible. It has a base of Dino kale and cabbage mixed with tender orzo pasta. It has crunchy chickpeas and radishes, sweet cherry tomatoes, herbs and a simple citrus dressing.
Ingredients
Salad Base
- 8 oz orzo measure dry then cook according to package, drain, rinse and set aside
- 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
- 1 avocados quartered and sliced for serving as garnish
Ingredients for dressing
- 2 tbsp extra virgin olive oil
- 1 lemon juiced
- 1 tbsp Orange Vinegar (You can use any vinegar you have but you may need to balance the tang of the vinegar and lemon with 1 tbsp pure maple syrup or a squeezed fresh orange)
- ¼ tsp salt or more more to taste
- 1 black pepper to taste
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
Step 1: Make the 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
Make the Salad Base
- Chop the kale, cabbage, carrots and radishes and add to a large bowl.
- Then add cooked orzo, dill and cherry tomatoes
Dress the Salad
- Add Oil, Lemon, vinegar, Salt and Pepper and mix well with hands. Massage the seasonings into the salad gently to coat well. Taste for salt and add if needed for your preferences.
Garnish and serve
- Serve topped with Crispy Chickpeas and sliced avocado
Nutrition
Calories: 554kcalCarbohydrates: 80gProtein: 18gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 693mgPotassium: 1292mgFiber: 18gSugar: 10gVitamin A: 12280IUVitamin C: 142mgCalcium: 307mgIron: 5mg
Tried this recipe?Let us know how it was!