Pasta e Ceci Salad

By Hetty Lui McKinnon

Updated April 8, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
25 min
Rating
5(287)
Comments
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Inspired by the timeless combination of chickpeas and short noodles in the classic Roman dish pasta e ceci, this lively leafy salad is just right for the warmer months. Keep things light with a generous ratio of chickpeas and greens to orzo, along with a tart, vivacious lemon dressing. No need to massage the kale; you can simply toss it into the dressing and let it soften while the orzo cooks. There’s Parmesan in the salad for saltiness, but vegans can use nutritional yeast instead. Cut down on your dishes by making the dressing in a mixing bowl that is large enough to fit the entire salad.

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Ingredients

Yield:4 servings

  • 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)

Ingredient Substitution Guide

Preparation

  1. 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.

  2. 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. 

  3. 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. 

  4. Step 4

    To serve, top with remaining herbs, more Parmesan and the almonds. 

Tip

  • To toast almonds, spread them out on a small baking sheet and toast at 300 degrees for 10 minutes. Allow to cool before using.

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Ratings

5 out of 5
287 user ratings
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Comments

sgmils

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

Dr. Eggplant

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.

Maureen

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!

mary

I dislike kale so I used arugula got into small pieces. Yes you garlic, more lemon and a bit of Dijon. I havnt tried it but I think roasted asparagus would be better excellent.

KD

Used frozen broccoli instead of kale and added za'atar and Greek olives. I'm going to mince some garlic and add capers. Nice fresh lemon flavor.

Renee

What a wonderful twist on kale salad! I added more lemon juice and more Parmesan.

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