Ingredients
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1 cup farro, rinsed
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1 1/2 cups water or vegetable broth
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5 large radishes
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1 cup fresh sugar snap peas
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3 green onions
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3 tbsp olive oil
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2 tbsp lemon juice
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1 tbsp Dijon mustard
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1 tsp honey
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1 (15.5 oz) can chickpeas, drained and rinsed
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1/4 cup sliced almonds
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1/4 cup crumbled goat cheese
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1/4 tsp crushed red pepper
Steps
1
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.
2
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.
3
In a small bowl, combine oil, lemon juice, Dijon, and honey. Season with salt and pepper. Whisk until well combined.
4
In a large bowl, combine the cooked farro, shaved radishes, snap peas, green onions, and chickpeas.
5
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.
