Farro and chickpeas with dill-yogurt dressing

Farro and chickpeas with dill-yogurt dressing with Primary Beans Chickpeas


This make-ahead salad is summery and bright, with a palate-pleasing range of textures. Hearty without being heavy, it's perfect for picnics and hot and active summer days.

Print recipe here


Which beans to use? ChickpeasTake 'em from dried to cooked with our guide



  • 1-½ cups uncooked farro
  • ~3-½ cups cooked Chickpeas (from ½ lb dried), strained
  • 5 tbsp lemon juice
  • 3 tbsp good olive oil
  • Salt & freshly ground pepper
  • 1 small bunch dill, tender stems and fronds only, chopped
  • 5 oz full-fat Greek yogurt
  • ½ large English cucumber, sliced in ½" rounds and quartered
  • ½ cup walnuts, coarsely chopped
  • Lightly dressed greens, for serving (optional)



Cook farro in well-salted water, according to package instructions. Meanwhile, whisk together lemon juice and olive oil with a generous pinch of salt to taste.

Once farro is cooked, drain off any excess water and transfer to a large bowl with the chickpeas. Add half the lemon vinaigrette, stir to coat, and set aside to allow to soak up the flavors as it cools. In a small bowl, stir together the remaining lemon vinaigrette, dill, and yogurt. Add salt and pepper to taste – it should be fresh, salty, and bright.

Once farro and chickpeas are cool, add yogurt-dill dressing, cucumber, and walnuts. Stir until everything is well-coated and evenly combined. Serve chilled or at room temperature, on its own or over lightly dressed greens.

Aguachile beans

Aguachile beans

Louisiana-style smoky beans and rice with Primary Beans Speckled Bayo beans

Louisiana-style smoky beans and rice

Hoagie-inspired pasta salad with Primary Beans chickpeas

Hoagie-inspired pasta salad with chickpeas