Winter Orzo Pasta Salad

🧂 Ingredients

• 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
• 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
• 15 oz can Chickpeas

  drained well
• 2 tsp Olive oil

  (I used Garlic Oil)
• 1 tsp garlic powder
• ¼ tsp salt

Instructions

• 1 Preheat oven to 400
• 2 Drain chickpeas well and spread on sheet pan
• 3 Drizzle with Oil, season with salt and garlic powder
• 4 Mix well with hands
• 5 Bake for 20-25 minutes until crispy, turning once halfway
• 6 Chop the kale, cabbage, carrots and radishes and add to a large bowl.
• 7 Then add cooked orzo, dill and cherry tomatoes
• 8 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.
• 9 Serve topped with Crispy Chickpeas and sliced avocado

Nutrition Info