What you’ll need:

• brown rice orzo (3 servings)

• 1 bunch of kale

• chickpeas (1 can)

• 2 lemons

• 3 garlic cloves (minced)

• extra virgin olive oil (a few tbsp)

• fresh dill (1/4 a cup chopped)

• sea salt

• pepper

What to do:

• boil water, once it starts boiling add some salt then pasta

• take kale off the stems and roughly chop it up then place in a large bowl

• salt the kale with a pinch of salt and massage the kale until it is soft

• juice both lemons and mix it with a few tbsp of olive oil, the minced garlic and little bit of salt and pepper

• once pasta is al dente, drain it and place in fridge until cool

• once pasta is cool, mix it in the bowl with the kale, add the chickpeas and pour in the olive oil/lemon mixture

• make sure the olive oil/lemon dressing is fully mixed in and finish with all the chopped dill- just make sure it’s even throughout

• makes 3 servings