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Farro and Chickpea Salad
with herb vinaigrette

Active: 15 min Total: 40 min
This hearty salad is packed with protein from farro, chickpeas and goat cheese. Top it all off with a fresh herb vinaigrette - spring is in the air!


Farro and Chickpea Salad with Herb Vinaigrette:
  • Farro, semi-pearled (uncooked) - 2/3 cup
  • Red wine vinegar - 1/2 cup
  • Parsley - 1 Tbsp
  • Cilantro - 1 Tbsp
  • Honey - 1 tsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 1/4 cup
  • Asparagus - 1 bunch , trimmed, cut into 1" / 2.5 cm pieces
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained ((1 can = ~2 cups))
  • Goat cheese - 4 oz , crumbled
  • Arugula or other salad green - 5 oz


  1. Cook farro - Bring a saucepan of water to boil. Salt water 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 5 days ahead)
  2. Make vinaigrette - Pulse vinegar, parsley, cilantro, honey and mustard in a food processor while slowly adding oil. Continue pulsing until smooth. Season with salt. (Can be done up to 5 days ahead)
  3. Prep and cook asparagus - Place asparagus into a microwave-safe dish. Cover with a wet paper towel and microwave for 1 to 1 ½ minutes, until tender but still crunchy. Finish with some salt and pepper. (Can be done 5 days ahead)
  4. Garbanzo beans / Goat cheese - Prep as directed.

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  1. Assemble salads by tossing together arugula, farro, asparagus, garbanzo beans and goat cheese. Drizzle vinaigrette over the top just before serving!



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