Directions
- 1Wash and chop one bunch of dino kale.
- 2Ribbon or grate two carrots.
- 3Shred half a head of green cabbage.
- 4Finely chop one watermelon radish.
- 5Halve ten cherry tomatoes.
- 6Chop three tablespoons of dill.
- 7Cook 8 oz of orzo according to package directions. Drain, rinse, and set aside.
- 8Drain a 15 oz can of chickpeas well.
- 9In a frying pan, toss chickpeas with 2 tsp olive oil (garlic oil preferred), 1 tsp garlic powder, and 0.25 tsp salt. Roast until crispy.
- 10In a large bowl, combine kale, carrots, cabbage, radish, tomatoes, dill, 2 tbsp olive oil, juice of 1 lemon, 1 tbsp vinegar, 0.25 tsp salt, and pepper to taste.
- 11Add cooked orzo and toss to combine.
- 12Add crispy chickpeas and toss gently.
- 13Serve with avocado slices.
Ingredients
- 1 bunch dino kale
- 2 carrots
- 0.5 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
- 0.25 tsp salt
- 1 black pepper
- 8 oz orzo
- 1 avocado
- 15 oz chickpeas
- 2 tsp olive oil
- 1 tsp garlic powder
- 0.25 tsp salt
Equipment
knifecutting boardbowlfrying panspoonlemon juicerpepper mill
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