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