Vegan Winter Orzo Salad with Chickpeas and Kale

Vegan Winter Orzo Salad with Chickpeas and Kale

5 from 1 review

This Vegan Winter Orzo Salad with Chickpeas and Kale will be your new favorite orzo recipe.



This makes 3-4 servings of pasta

Roasted Vegetables

  • 2 carrots or 4 small carrots - roughly chopped
  • 1 green bell pepper - roughly chopped
  • 1 small head cauliflower - cut or ripped into small florets
  • 1 tbsp oil
  • 1 tsp salt
  • black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika


  • 1/2 cup unsweetened vegan yogurt (I like coconut, if you're not vegan greek works)
  • 1/4 cup olive oil
  • juice from 1/2 lemon
  • 1 garlic clove - minced
  • salt/pepper to taste
  • 1/4 cup dill - finely chopped

Other ingredients

  • 1 cup dried orzo - cooked
  • 1 can chickpeas - drained
  • 1 head kale - ribbed and cut into tiny pieces
  • 1/4 cup hemp seeds (optional for additional protein)
  • ~3.5 ounce jar capers - drained (sun-dried tomatoes would be a good sub)


  1. Preheat oven to 400 degrees.
  2. Add veggies to a sheet pan lined with parchment paper. Toss in oil and spices.
  3. Bake veggies for 20 minutes, then remove the peppers from the pan. Put the pan with the carrots and cauliflower back in the oven and bake for an additional 10-15 minutes.
  4. Make your sauce by adding all sauce ingredients to a bowl and mixing until smooth.
  5. Add veggies to a bowl along with pasta, kale, sauce, hemp seeds and capers. Toss to combine.
  6. Serve pasta and enjoy

Keywords: Vegan Winter Orzo Salad with Chickpeas and Kale, orzo salad, pasta salad