Vegan Winter Orzo Salad with Chickpeas and Kale
This Vegan Winter Orzo Salad with Chickpeas and Kale will be your new favorite orzo recipe.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: american
Ingredients
Scale
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
Sauce
- 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)
Instructions
- Preheat oven to 400 degrees.
- Add veggies to a sheet pan lined with parchment paper. Toss in oil and spices.
- 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.
- Make your sauce by adding all sauce ingredients to a bowl and mixing until smooth.
- Add veggies to a bowl along with pasta, kale, sauce, hemp seeds and capers. Toss to combine.
- Serve pasta and enjoy
Keywords: Vegan Winter Orzo Salad with Chickpeas and Kale, orzo salad, pasta salad