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

Active: 40 Total: 40

It's no surprise that this was one of our winter favorites back in 2014. These winter-friendly ingredients come together fast for an easy dish that is impressive enough to serve company. 



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 - Cook farro like you would pasta. Bring a pot of water to boil, salt, and then add farro. Farro should be al dente (tender but still chewy) in about 25 to 30 minutes.

  2. Garlic / Shallots - Prep as directed. (Can be done up to 3 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, Dijon, lemon juice 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 and potatoes with olive oil and thyme and spread out onto a sheet pan. Sprinkle generously with salt and pepper. Roast in oven for 25 to 30 minutes, giving a shake midway through. Season roasted vegetables with more salt, and pepper.

  3. While vegetables are roasting, whisk together lemon juice, Dijon, honey, and olive oil. Season to taste with salt and pepper and set aside.

  4. Next heat a skillet over medium-high heat. Add oil and then chickpeas to heated oil with a sprinkle of salt. Toss and saute until golden on the outside, 5 to 6 minutes.

  5. Add in farro and then butter mixture. Toss to mix and then season to taste with salt and pepper. Toss vinaigrette with arugula. Enjoy farro and chickpea saute with roasted vegetables and arugula salad.



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