We created this refreshing spring salad in collaboration with Abigail's Farm, for an exclusive pop-up at the Aritzia Head Office here in Vancouver. Using in-season local vegetables is always a fun way to stay inspired, and can often mean discovering new combinations you're likely to love for a lifetime.
Spring Farro, Chickpea + Herb Salad
1 cup Flourist Farro, dry (or Flourist Wheat Berries)
4 cups cold water
2 tbsp apple cider vinegar
1/2 tsp salt
2 cups Flourist Kabuli Chickpeas, cooked
1/4 cup fresh parsley, chopped
1 bunch radishes, washed, quartered and thinly sliced
3-4 small spring turnips, washed, quartered and thinly sliced
2 handfuls fresh pea tips
1 heaping cup cubed feta cheese (optional)
1 tbsp shallot, minced
1/4 cup olive oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1 tsp fresh thyme leaves, minced
2 tbsp fresh chives, minced
1/2 tsp salt
2 tbsp sugar
Note: We like to double this dressing recipe and use more to taste. Leftovers can be used to dress fresh green salads too.
In a medium pot, combine Farro with 4 cups water, apple cider vinegar and salt. Bring to a boil, and turn heat to medium-high. Simmer (covered) for 45-60 minutes until the grains are round and plump. The vinegar helps to soften the wheat so don't skip this step. If time allows, once the Farro has softened during the allotted cook time, you can keep them soaking in the cooking water (with the heat turned off and the lid still on) for up to an hour, as this will continue the softening process even further.
While the Farro cooks, combine the dressing ingredients and mix with the cooked chickpeas to marinate. Prepare the remaining ingredients and set aside.
When the Farro is soft, drain and rinse. Allow to cool for a few minutes. When cool enough to handle, mix all of the ingredients together (reserving some radishes and pea tips for garnish), tasting to adjust salt.