Vegan Winter Orzo Salad with Chickpeas and Kale

Name: Vegan Winter Orzo Salad with Chickpeas and Kale
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Mediterranean
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 (I like 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)