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Farro and Chickpeas in Honey Lemon Butter
with roasted potatoes and parsnips / arugula salad

Active: 40 min Total: 40 min
Our Cook Smarts community loves the honey lemon butter that is a star in this meal that was last featured in 2018. Pour the sweet and tart butter over chickpea and farro saute and serve it with roasted potatoes and parsnips and a bright arugula salad - this is the perfect meal for a chilly day at home and is dressed up enough for dinnertime guests, too!


Roasted Potatoes and Parsnips:
  • Parsnips - 2 , chopped
  • Potatoes, russet - 2 , peeled and chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Thyme leaves - 1 tsp + 1 tsp
Farro and Chickpeas in Honey Lemon Butter:
  • Semi-pearled farro - 2/3 cup (make sure it says semi-pearled; otherwise it will take close to an hour to cook)
  • Garlic - 2 cloves , minced
  • Shallots - 1 bulb , minced
  • Honey - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 Tbsp
  • Butter - 3 Tbsp
  • Beans, garbanzo (14 oz / 397 g can) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
Arugula Salad:
  • Lemon juice - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Arugula - 6 oz (or use your favorite salad greens)


  1. Farro - Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Garlic / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Parsnips - Prep as directed. (Can be done up to 3 days ahead).
  4. Potatoes - Prep as directed.
  5. Make sauce - Combine garlic, shallots, honey (portion for farro / chickpeas), Dijon (portion for farro / chickpeas), lemon juice (portion for farro / chickpeas), and butter in a small microwave-safe bowl. Microwave for ~1 minute, until butter is melted.
  6. Beans - Drain and rinse.

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  1. Heat oven to 400F / 204C degrees.
  2. Toss parsnips with first part of olive oil and first part of thyme leaves (portions for potatoes / parsnips) and spread out onto a sheet pan. Sprinkle generously with some salt and pepper. Roast in the top rack of your oven for 10 minutes to get them started before adding potatoes.
  3. Toss potatoes with second part of olive oil and second part of thyme leaves (portions for potatoes / parsnips) and season with some salt and pepper. Add to parsnips, stirring everything to combine. Return pan to oven and continue roasting until parsnips and potatoes are tender, 25 to 30 minutes more.
  4. While vegetables are roasting, whisk together lemon juice (portion for salad), Dijon (portion for salad), honey (portion for salad), and olive oil (portion for salad). Season to taste with salt and pepper and set aside.
  5. Next, heat a skillet over medium-high heat. Add cooking oil and then chickpeas to heated oil with a sprinkle of salt. Toss and saute until golden on the outside, 5 to 6 minutes.
  6. Add in farro and then butter mixture. Toss to mix and then season to taste with some salt and pepper.
  7. Toss vinaigrette with arugula.
  8. Enjoy farro and chickpea saute with roasted vegetables and arugula salad.



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