Vegan Winter Orzo Salad with Chickpeas and Kale

Introduction

This Vegan Winter Orzo Salad is a hearty, flavor-packed meal that transforms humble vegetables into a vibrant, satisfying dish. You’ll love the way the roasted carrots, peppers, and cauliflower pair with the zesty dill-yogurt dressing and salty pops of capers. It’s a complete, comforting lunch or dinner that’s as nourishing as it is delicious.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

• 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
• ½ cup unsweetened vegan yogurt (such as 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
• 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

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the roughly chopped carrots, bell pepper, and cauliflower florets with 1 tbsp of oil, 1 tsp salt, black pepper to taste, 1 tsp garlic powder, and 1 tsp paprika until evenly coated. Spread in a single layer and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
3. While the vegetables roast, cook the 1 cup of dried orzo according to package directions. Once cooked, drain and set aside.
4. In a small bowl, prepare the dressing by whisking together the vegan yogurt, ¼ cup olive oil, lemon juice, minced garlic clove, salt/pepper to taste, and finely chopped dill until smooth.
5. In a very large mixing bowl, add the ribbed and chopped kale. Massage the kale with your hands for 1-2 minutes until it begins to soften and darken in color.
6. To the bowl with the kale, add the warm roasted vegetables, cooked orzo, drained chickpeas, drained capers, and optional hemp seeds.
7. Pour the prepared dressing over the salad and toss everything together until thoroughly combined. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Serve warm or at room temperature.

Variations

1. Grain Swap: Use the same amount of cooked farro, quinoa, or small pasta shells instead of orzo for a different texture.
2. Deconstructed Bowl: Serve all the components separately in a bowl, allowing everyone to build their own salad with their preferred ratios.
3. Warm Dinner Option: Combine the roasted vegetables and orzo with the dressing while still warm for a comforting, hot meal.
4. Portable Lunch: Pack the dressed salad into a container and enjoy it cold the next day—the flavors meld beautifully overnight.

Tips for Success

1. Massage Your Kale: Don’t skip massaging the kale; it breaks down the tough fibers, making it tender and much more pleasant to eat.
2. Uniform Chopping: Chop your roasted vegetables roughly but into similar-sized pieces to ensure they cook evenly in the oven.
3. Reserve Pasta Water: Save a ¼ cup of the starchy orzo cooking water when you drain it. If your salad seems dry after adding the dressing, mix in a spoonful to loosen it up.
4. Season in Layers: Taste the salad after mixing and don’t be afraid to add an extra pinch of salt or a squeeze of lemon to brighten all the flavors.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, enjoy cold straight from the fridge. If you prefer it warm, reheat gently in the microwave, stirring occasionally to distribute heat evenly.

FAQ

Can I use fresh garlic for the roasted vegetables instead of powder?

The recipe uses garlic powder for the roasted vegetables because fresh minced garlic can burn in the hot oven. The dressing uses fresh garlic for its potent, raw flavor.

My vegan yogurt is very thick. How can I thin the dressing?

Whisk in an extra teaspoon of lemon juice or olive oil until you reach a pourable, creamy consistency.

Can I make this gluten-free?

Absolutely. Use a certified gluten-free orzo pasta or substitute with a gluten-free grain like quinoa.

Do I have to massage the kale?

Yes, it’s highly recommended. Massaging kale with a bit of salt or lemon juice tenderizes it, significantly improving its texture and making it easier to digest.

What can I use instead of capers?

As noted in the ingredient list, sun-dried tomatoes (packed in oil, drained and chopped) would be an excellent substitute for a sweet and tangy flavor.

Can I add more protein?

The recipe already includes chickpeas and optional hemp seeds. For additional protein, you could stir in a can of rinsed white beans or some roasted, cubed tofu along with the other ingredients.