Chickpea and kale pasta salad
This vegan chickpea kale pasta salad is delicious as part of a summer spread of salads, alongside a barbecue or in a mezze-style lunch.
Servings 4
Ingredients
- 200 g kale
- 150 g orzo cooked according to packet instructions
- 1 lemon juiced
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 400 g tin chickpeas drained and rinsed
- ½ cucumber diced
- handful flat leaf parsley finely chopped
- salt and pepper to taste
- chilli oil optional
Instructions
- First prepare the kale. Wash it well, cut out the centre stems and shred into thin pieces. Set aside in a large mixing bowl.
- Cook the orzo according to the packet instructions. When cooked drain, rinse with cold water and set aside.
- While the pasta is cooking make the dressing. Whisk together the lemon juice with olive oil and cider vinegar.
- Pour the dressing over the kale and using your hands rub it in to the leaves for several minutes. The citrus juices will help to soften the kale so it's really worth doing this stage, which is sometimes called massaging the kale leaves.
- Add the chickpeas, the diced cucumber, the cooked orzo and the flat leaf parsley. Mix well. Season with salt and pepper and serve with chilli oil if liked.