Winter Orzo Salad with Crispy Chickpeas
Ingredients
Salad base
- 1 bunch dino kale
- 2 carrots
- 1/2 head green cabbage
- 1 watermelon radish
- 10 cherry tomatoes
- 3 tbsp dill
- 2 tbsp extra virgin olive oil
- 1 lemon
- 1 tbsp Mandarin Orange Vinegar
- 1/4 tsp salt
- Black pepper to taste
- 8 oz orzo
- 1 avocado
Crispy garlic chickpeas
- 15 oz can chickpeas
- 2 tsp olive oil
- 1 tsp garlic powder
- 1/4 tsp salt
Preparation
Cook 8 oz orzo according to package directions, drain, rinse, and set aside.
Drain 15 oz can of chickpeas well and toss with 2 tsp olive oil, 1 tsp garlic powder, and 1/4 tsp salt. Cook until crispy in a preheated oven at 400°F for 20-25 minutes or in a skillet over medium heat until golden and crisp.
Prepare the salad base by washing and chopping the dino kale, ribboning or grating the carrots, shredding the green cabbage, finely chopping the watermelon radish, halving the cherry tomatoes, and chopping the dill.
In a large bowl, combine the prepared vegetables with 2 tbsp extra virgin olive oil, juice from 1 lemon, 1 tbsp Mandarin Orange Vinegar, 1/4 tsp salt, and black pepper to taste. Mix well.
Add the cooked orzo to the salad mixture and toss to combine.
Add the crispy garlic chickpeas and stir gently to incorporate.
Quarter and slice 1 avocado and add to the salad just before serving.
Notes
You can substitute Mandarin Orange Vinegar with any citrus-infused vinegar.
