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Citrus-Roasted Chickpea Salad
with farro / honey-shallot vinaigrette

Active: 30 Total: 30

A bright, fresh salad can be a welcome pick-me-up on a winter day. We've topped this one with seasonal flavors of apple, fennel, and citrus, but kept it hearty with farro and pan-roasted chickpeas. We featured a similar salad in 2022.



Honey-Shallot Vinaigrette:
  • Shallots - 1/2 clove , diced
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
  • Farro, semi-pearled / husked and uncooked - 3/4 cup
Citrus-Roasted Chickpeas:
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Paprika, smoked - 2 tsp
  • Coriander, ground - 1 tsp
  • Orange zest - 2 tsp
Winter Greens Salad:
  • Fennel bulb, small - 1 , cored and thinly sliced (sub celery)
  • Apples, green - 1 , chopped
  • Oranges - 2 , peeled and segmented
  • Avocados - 1 , sliced
  • Baby winter greens - 8 oz (such as chard, kale, and spinach; sub any salad greens)
  • Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios to save time)


  1. Cook farro - (Double if making Thursday’s meal.) 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. Shallots / Fennel - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Apples / Oranges / Avocados - Prep as directed.

  5. Beans - Drain and rinse.

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  1. In a large mixing bowl, combine beans with the first portion of cooking oil, smoked paprika, coriander, and some salt and pepper.

  2. Heat a large skillet with second portion of cooking oil over medium heat. When the oil begins to shimmer, add the beans and cook, stirring occasionally, until they begin to pop and turn golden brown in spots, 5 to 8 minutes. Toss cooked beans with orange zest and transfer to a paper towel-lined plate to cool slightly.

  3. Assemble salads by dividing salad greens among serving plates. Drizzle with part of the dressing and top each with fennel, apples, oranges, avocados, and pistachios.

  4. If farro was made ahead, warm it briefly in the microwave (reserve half if doubled).

  5. Top salads with farro and chickpeas. Drizzle with remaining dressing until salad is dressed to your liking. Enjoy!



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