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 orzo according to package directions, then drain, rinse, and set aside
For crispy chickpeas, drain chickpeas well, toss with olive oil, garlic powder, and salt, then bake in a preheated oven at 400°F for 20-30 minutes or until crispy
In a large bowl, combine kale, carrots, cabbage, watermelon radish, cherry tomatoes, and dill
Whisk together olive oil, lemon juice, Mandarin Orange Vinegar, salt, and black pepper to make the dressing
Add cooked orzo to the salad mixture and pour over the dressing, then toss to combine
Serve with sliced avocado and top with crispy chickpeas
Tips
You can substitute any citrus-infused vinegar for the Mandarin Orange Vinegar
Avocado is added just before serving to prevent browning
