Springthyme Grain Bowl

Springthyme Grain Bowl

Yield 4 servings

This fresh, colorful dish starts with our base recipe for chickpeas and farro. Spring favorites like asparagus and peas give it seasonal appeal and the lemony thyme dressing binds it all together with a zesty zing.


For the grain bowl:

  • 2 beets (any color), sliced paper thin
  • 1 bunch asparagus, trimmed
  • 2 Tablespoons + 2 teaspoons olive oil, divided
  • Kosher salt and fresh cracked black pepper to taste
  • 2 cups cooked farro (from base recipe), tossed with 1 teaspoon olive oil
  • 1½ cups cooked chickpeas (from base recipe), tossed with 1 teaspoon olive oil
  • 1 cup spring peas
  • 1 red onion, thinly sliced
  • 4 oz. log of goat cheese

For the Lemony Thyme Dressing

  • Zest of one lemon
  • 1 clove garlic, grated
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon fresh thyme leaves, roughly chopped
  • ½ cup extra virgin olive oil


Preheat oven to 400°. Wrap the beets in foil and place on a rimmed baking sheet. Roast for 20 minutes then add the asparagus and toss with one tablespoon olive oil, salt, and pepper. Return to oven and roast until veggies are tender.

Divide farro and chickpeas amongst individual bowls. Add beets, asparagus, spring peas, and red onions among bowls. Drizzle each bowl with desired amount of dressing. Top with goat cheese and serve.

For the dressing:

Add all ingredients to a jar with a tight fitting lid and shake well. Taste and adjust seasoning as desired.