Winter Orzo Pasta Salad
Ingredients
Salad
- 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
Drain chickpeas well and pat dry
Toss chickpeas with olive oil, garlic powder, and salt, then bake or fry until crispy
Wash and chop kale, ribbon or grate carrots, shred cabbage, finely chop watermelon radish and cherry tomatoes, and chop dill
In a large bowl, combine kale, carrots, cabbage, radish, tomatoes, and dill
Juice the lemon and mix with extra virgin olive oil, Mandarin Orange Vinegar, salt, and black pepper to make the dressing
Pour dressing over the salad base and toss to combine
Add cooked orzo to the salad and mix well
Quarter and slice avocado for serving
Top the salad with crispy garlic chickpeas before serving
Notes
You can substitute any citrus-infused vinegar for Mandarin Orange Vinegar
This salad is vegan and can be served as a main dish or side
