Vegan Winter Orzo Salad with Chickpeas and Kale
This Vegan Winter Orzo Salad with Chickpeas and Kale will be your new favorite orzo recipe.
Ingredients
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 tablespoon oil
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Sauce
- ½ cup unsweetened vegan yogurt I like coconut, if you're not vegan greek works
- ¼ cup olive oil
- juice from ½ lemon
- 1 garlic clove - minced
- salt/pepper to taste
- ¼ cup dill - finely chopped
Other ingredients
- 1 cup dried orzo - cooked
- 1 can chickpeas - drained
- 1 head kale - ribbed and cut into tiny pieces
- ¼ 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 salad and enjoy.
Notes
This makes 3-4 servings.
Nutrition
Calories: 544kcalCarbohydrates: 59gProtein: 22gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 1mgSodium: 983mgPotassium: 967mgFiber: 12gSugar: 7gVitamin A: 8006IUVitamin C: 125mgCalcium: 182mgIron: 5mg
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