This winter salad is chock full of flavor, nutrition and texture. Dino Kale, Cabbage, Radishes, Fresh Dill, Crispy Garlic Chickpeas and my favorite pasta shape for salads and soups: orzo.
Calories: 534kcal
Servings:
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 avocado 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
Nutrition Facts
Vegan Winter Orzo Salad
Amount Per Serving
Calories 534
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Sodium 658mg29%
Potassium 1062mg30%
Carbohydrates 78g26%
Fiber 15g63%
Sugar 10g11%
Protein 17g34%
Vitamin A 5537IU111%
Vitamin C 79mg96%
Calcium 137mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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