Pasta e Ceci Salad
Recipe by Hetty Lui McKinnon | Total time: 25 minutes 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. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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