Makes 3 servings
½ cup dry farro
2 cups vegetable broth
2 cups water
1 bay leaf
4 red radishes
1 can chickpeas, rinsed and drained
3 Tablespoons olive oil
1 Tablespoon lemon juice
2 teaspoons dijon mustard (not whole grain)
1 teaspoon honey
½ teaspoon paprika
¼ teaspoon salt
Ground black pepper to taste
½ teaspoon chopped fresh parsley, plus more for garnish
Warm salads are a great winter-to-spring transition dish, offering a new take on classic flavors. This recipe is packed with protein and fiber, making it a hearty lunch main or dinner side. The lemon and dijon dressing adds a zip of fresh flavor while the olive oil mellows out the bite of the radish.
1. Rinse dried farro thoroughly before adding to a medium pot with vegetable broth, water, and the bay leaf. Bring to a boil before reducing to a simmer over medium heat for 25–30 minutes, or until farro is al dente and most of the liquid has absorbed.
2. Rinse and clean radishes, removing the greens. Make sure to scrub to remove any dirt or grit on the outside of the radishes. Once washed, remove the stems and slice the radishes in half. Cut thin half-moon slices from each half. These should be as thin as you can get them.
3. In a small bowl, whisk together olive oil, lemon juice, dijon, honey, paprika, salt, pepper, and chopped parsley. Make sure to whisk until homogenous.
4. In a medium bowl, add radishes, chickpeas, and lemon-dijon dressing. Once the farro has finished cooking, add it to the chickpeas and radishes. Mix well to combine, making sure the dressing is covering everything.
5. Serve warm and garnish with parsley.