Vegan Winter Orzo 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.
Course Dinner, Lunch, Side Dish
Cuisine American-Inspired, Mediterranean-Inspired
Keyword Orzo Winter Salad, Vegan Orzo Salad
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 4
Calories 534 kcal
sheet pan
large mixing bowl
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 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: 534 kcal | Carbohydrates: 78 g | Protein: 17 g | Fat: 20 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Sodium: 658 mg | Potassium: 1062 mg | Fiber: 15 g | Sugar: 10 g | Vitamin A: 5537 IU | Vitamin C: 79 mg | Calcium: 137 mg | Iron: 4 mg