Bring a large pot of salted water to a boil. While waiting, remove the kale stems and chop the leaves into small bite-sized ribbons, then set aside. Thaw the edamame and peas by running them under cold water or placing them in a bowl of warm water for a few minutes. Once the water is boiling, add the orzo and cook according to package directions, usually about 9-10 minutes.

In the final 2 minutes of the orzo cooking time, add the thawed edamame, peas, and chopped kale to the pot. This brief cooking wilts the kale slightly while keeping it tender and helps the vegetables warm through without overcooking them. After 2 minutes, drain everything in a colander and transfer back to the pot off the heat.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic powder, salt, and black pepper until emulsified. Pour this dressing over the pasta and vegetable mixture in the pot, then add the drained and rinsed chickpeas. Toss everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly. I find that tossing for about a minute helps the flavors marry together beautifully.

Transfer the salad to a serving bowl or individual plates. Sprinkle the chili flakes over the top as a garnish for a subtle heat and color. The salad can be served at room temperature immediately, or chilled for later. I like to let it sit for 5-10 minutes before serving so all the flavors fully develop and meld together.