Pasta e Ceci Salad
Updated April 8, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 25 min
- Rating
- Comments
- Read comments
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Ingredients
Salt and pepper
1 cup orzo
¼ cup finely grated Parmesan (or nutritional yeast), plus more for serving
¼ cup extra-virgin olive oil
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
4 cups torn lacinato or curly kale leaves (from 1 bunch)
2 (15-ounce) cans chickpeas, rinsed
½ to 1 teaspoon crushed red pepper
Handful torn fresh parsley or basil leaves
½ cup slivered or sliced (flaked) almonds, toasted (see Tip)
Nutritional analysis per serving (4 servings)
74 grams carbs; 6 milligrams cholesterol; 664 calories; 17 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 31 grams fat; 18 grams fiber; 709 milligrams sodium; 26 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of salted water to the boil. Add the orzo and cook according to package instructions until al dente. Drain the orzo, then rinse it under cold water and drain again.
- Step 2
Meanwhile, in a large mixing bowl, combine the Parmesan, olive oil, lemon zest and lemon juice; season generously with salt and pepper. Add the kale and toss to coat. Allow to soften for a few minutes until the orzo cooks.
- Step 3
Add the cooled pasta and chickpeas to the kale, along with the crushed red pepper and half the herbs, and toss to coat. Taste and season well with salt and pepper.
- Step 4
To serve, top with remaining herbs, more Parmesan and the almonds.
To toast almonds, spread them out on a small baking sheet and toast at 300 degrees for 10 minutes. Allow to cool before using.
Private Notes
Comments
This was fast and tasty, but not cohesive. One bite was full of chickpeas, the next just kale. I felt the kale either had to be slivered finely, massaged very well or wilted to make it all come together. I followed the recipe to a T, but the dressing would benefit from a couple cloves of minced garlic, and perhaps a scoop of Dijon mustard for added pungency. And I would double the almonds for added texture.
This is a snap to make, uses mostly pantry ingredients, and is yummy and filling without being heavy. I didn't have kale on hand, but blanched broccoli florets worked great as a substitute. Feels like the salad would adapt readily to other veggies and soft herbs, plus it would travel well for potlucks or picnics. A winner
I’m an orzo salad fan for a big group and was happy to add this to the mix. It was really tasty as the recipe is but I would also recommend adding a bit more lemon. I think some castrelevtrano olives or balsamic reduction could elevate it a bit. Overall, I’m sold on a new orzo dish!
This recipe is wonderfully simple, I did make a few tweaks for better flavour and texture: add Dijon and more lemon juice to the dressing. Sautéed the kale in olive oil and garlic before adding, and roasted the chickpeas in a hot oven with lots of salt to give them some crunch. High recommend!
To make recipes like these dairy-free but still have a bite of umami without too much of that "nutritional yeast taste," I dissolve a bit of miso into some water, then add a bit of the yeast. It's a good balance, which I've just figured out after cooking vegan recipes for 20 years!
This was a hit all around. I cut the recipe exactly in half for two people and we still had leftovers. I tore the kale into small pieces and it worked well. Next time I will increase the amount of lemon juice and olive oil a bit since I like more dressing than this recipe produced; I found it a little dry. But the savory-crunchy-creamy aspect was very good and I will make it again.