Step 1

Cook the Chickpeas - Preheat oven to 400, toss chickpeas with salt, smoked paprika and olive oil and bake for 20 minutes.

Step 2

Grill the Eggplant- Make marinade and coat each slice of eggplant then grill for 5 minutes each side. Let cool then chop into bite size pieces.

Step 3

Cook the orzo according to the directions, rinse, drain well and add to a large bowl.

Step 4

Add dressing ingredients to the orzo and mix well.

Step 5

Add baby kale, cucumbers, olives, cherry tomatoes, cooled chickpeas and eggplant, and parsley  to the bowl with orzo and dressing and mix well. Taste for salt and pepper and adjust.