Consider this spring on a plate! Here, nutty farro is tossed with radishes, snap peas, chickpeas and a bright lemon-Dijon dressing for a salad that’s both filling and feel-good. Sliced almonds and tangy goat cheese provide flavor and crunch.
Ingredients
- 1 cup farro, rinsed
- 1 ½ cups water or vegetable broth
- 5 large radishes
- 1 cup fresh sugar snap peas
- 3 green onions
- 3 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1 tsp. honey
- 1 (15.5 - oz.) can chickpeas, drained and rinsed.
- ¼ cup sliced almonds
- ¼ cup crumbled goat cheese
- ¼ tsp. crushed red pepper
Steps
- In a medium saucepan, combine farro and water or broth. Bring to a boil, then reduce to a simmer. Cover and simmer until farro is tender, 25–30 minutes. Drain farro through a fine-mesh sieve and rinse with cold water until cool. Drain well.
- Meanwhile, hold each radish firmly and, using a vegetable peeler, carefully shave from top to bottom, rotating as needed. As radish gets smaller, insert a fork near the stem end to keep fingers safely out of the way. Trim and thinly slice snap peas and green onions on a bias.
- In a small bowl, combine oil, lemon juice, Dijon and honey. Season with salt and pepper. Whisk until well combined.
- In a large bowl, combine the cooked farro, shaved radishes, snap peas, green onions and chickpeas.
- Drizzle the lemon-Dijon dressing over salad. Toss gently to combine. Sprinkle with almonds, goat cheese and crushed red pepper. Serve immediately.
Tips
Shaving radishes makes for a pretty presentation, but thinly slicing with a knife works just as well.
This recipe is
- Vegetarian
- Egg-free
Tags
- Fresh Magazine March April 2026
- light dinner
- spring salad
- shaved radish
- Guiding Stars
- farro salad
- chickpea salad
- goat cheeese
- snap peas
- Make-ahead
- grain salad
- vegetarian
- healthy
- 15 min