This nourishing Spring Farro Bowl is a celebration of seasonal produce, featuring roasted radishes, sliced cucumber, crispy chickpeas and a homemade radish greens pesto! It’s satisfying and refreshing, while packing in 41g of protein and 16g of fiber per serving. You’ll be craving this grain bowl on repeat all Spring long!
I’ve talked a lot lately about my love for eating seasonally (check out my newsletter about it here) and there’s one Spring veggie that I definitely haven’t given enough attention…radishes! But that changes now, with this delicious Spring Farro Bowl with Radish Greens Pesto. This recipe uses all parts of the radishes to minimize waste, add nutrients and lots of flavor!
Most of the radish recipes that I see on the internet utilize them in their raw form. And don’t get me wrong, I love a crisp pepper-y slice of radish in my poke bowl BUT I wanted to give them a new life, and transform them into something a bit more unique. So, I decided to roast them up which brings out a sweeter and milder flavor. Then, the radish greens get combined with parsley, lemon, almonds and olive oil for a pesto…or should I say gremolata?
When paired with some fresh sliced cucumber, crispy chickpeas, tender farro, juicy chicken thighs and a sprinkle of feta, this becomes a magical Spring-inspired meal! It’s balanced, not just in nutrients but also in textures and flavors, is so satisfying and honestly feels like something you’d pay $15 for at a local healthy cafe. Can’t wait for you to try!
Why You’ll Love this Spring Farro Salad Bowl with Radish Greens Pesto
- It’s a unique and delicious way to enjoy Spring produce!
- This bowl uses both the radishes and the greens to reduce waste.
- Each serving packs in 41g of protein and 16g of fiber.
- This farro bowl has the perfect balance of textures and flavors.
- It stores well as leftovers and for meal prep!
What You Need to Make this Spring Farro Bowl with Radish Greens Pesto
For the Chicken:
- Boneless, Skinless Chicken Thighs: I love using chicken thighs because they’re more affordable and are super forgiving so they’ll be juicy even if you overcook them a bit! However, you can substitute thinly sliced chicken breast (about 1/2″ thick).
- Avocado Oil: A bit of oil for marinating and then a bit more for the pan. I prefer avocado oil because it has a high smoke point but olive oil works too.
- Lemon Zest: This ties the chicken together with the radish greens pesto!
- Smoked Paprika, Garlic Powder, Onion Powder, Kosher Salt & Black Pepper: Some pantry staple seasonings, that add smoky and savory flavor to the chicken.
For the Crispy Chickpeas & Roasted Radishes:
- Chickpeas: AKA garbanzo beans. These add a crunchy texture to the bowl and lots of plant-based fiber and protein!
- Radishes: Cut them into halves or quarters, depending upon how big they are. Roasting them brings out a more mild and slightly sweet flavor.
- Avocado Oil: Just a bit of avocado oil, Or olive oil, for roasting the chickpeas & radishes.
- Kosher Salt & Black Pepper: Season to taste.
For the Radish Greens Pesto:
- Almonds: I prefer to use raw, unroasted and unsalted. Feel free to substitute an equal amount of walnuts, pecans or pine nuts.
- Radish Greens: Nothing goes to waste here! The tops of the radishes (greens/leaves) are totally edible…just be sure to wash them well.
- Parsley: To add more flavor to the pesto and balance out the radish greens.
- Garlic: 2 small cloves, peeled but no need to mince as it’ll being going into the food processor.
- Lemon Juice: To add some tang to this pesto!
- Kosher Salt & Black Pepper: Season to taste.
- Olive Oil: This is a thick pesto, however you can thin it out by adding even more olive oil than is called for in the recipe card below.
For the Spring Farro Bowl:
- Farro: This ancient grain is made from a type of wheat so it’s NOT gluten free, but it is a great source of fiber, protein, iron, magnesium and zinc. For a gluten free option, substitute quinoa, buckwheat or brown rice.
- English Cucumber: The perfect fresh element to round out this bowl!
- Feta: A sprinkle of feta for the vibes, and for a salty touch.
How To Make this Spring Farro Grain Bowl
Marinate the Chicken:
First, preheat your oven to 425F. In a large bowl, add the chicken thighs, oil, spices and lemon zest. Toss to coat. Then, set aside to let marinate while you prepare the rest of the recipe.
Roast Chickpeas & Radishes:
After draining and rinsing your chickpeas, rub them between a dish towel or a paper towel to dry them well. Discard any of the skins that come off. Transfer to a baking sheet along with the radishes. Drizzle with oil and season with kosher salt & black pepper to taste. Toss to coat, then spread out evenly on the baking sheet so that there’s no overlap. Bake for 25 minutes, or until chickpeas are crispy and radishes are tender.
Cook Farro:
While the chickpeas and radishes are roasting in the oven, cook farro in water or broth according to package instructions. If you’re using water (and not broth), I recommend salting the water.
Prepare Radish Greens Pesto:
Next, add almonds to food processor and pulse until mostly broken up. Then, add in the radish greens, parsley, garlic, lemon juice, kosher salt & black pepper. Pulse until the greens are mostly chopped. Then, with the food processor running, slowly pour in the olive oil. It will be thick, but if you prefer it thinner just add more oil.
Pan-Sear the Chicken:
Then, bring a large pan (I prefer cast iron for this) to medium-high heat. Coat the pan with a bit more avocado oil. Once hot, add marinated chicken thighs and cook for 4-5 minutes per side, or until the internal temperature reaches 165F. Remove from the pan and let chicken rest for 5 minutes before slicing.
Assemble Spring Farro Bowls:
Finally, assemble the bowls with a bed of farro, roasted radishes, crispy chickpeas, sliced cucumber, chicken, a big scoop of radish greens pesto and a sprinkle of crumbled feta. Stir it up and enjoy!
Can I Make this Spring Farro Grain Bowl Gluten Free? Dairy Free?
Farro is a sneaky one…it actually is made from wheat and therefore is NOT safe for those who are celiac or can’t eat gluten. However, you can easily make this bowl gluten free by substituting something like quinoa, brown rice or buckwheat. And the only dairy-containing ingredient in here is feta, which can totally be left off or can be substituted with a vegan feta.
What are Radish Greens? Are they Edible?
Radish greens are the leafy tops of radishes. They are totally edible, and since you’re paying for them you might as well put them to use! Just be sure to wash the greens well. The flavor is a bit pepper-y and slightly bitter (similar to arugula). They’re also high in vitamin A, C and calcium. In this Spring Farro Bowl we’re transforming them into a “pesto” along with parsley and lemon juice for added flavor. It’s delicious…you’ll see 😉
A Shortcut to this Spring Farro Bowl:
I absolutely love this Spring Farro Bowl recipe as written, but if you are looking to make this quicker and more weeknight friendly, you can certainly skip the roasting of the radishes and chickpeas. Instead, just thinly slice the radishes (with a mandolin if you have one), drain and rinse the chickpeas, and assemble the bowl with the remaining components. It will still be delicious!
How Should I Store Leftovers of this Spring Farro Bowl?
This Spring Farro Bowl with Radish Greens Pesto is great as leftovers! I recommend keeping the cucumber and feta off so that you can re-heat the other components. Store in an airtight container in the fridge for 4-5 days. The chickpeas may lose a bit of their crispiness.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Spring Recipes?
- Spring Chickpea Orzo Salad with Lemon Leek Dressing
- Creamy Shrimp Scampi with Orzo and Asparagus
- Honey Lime Shrimp Tacos with Snap Pea Cabbage Slaw
- Sheet Pan Spinach Feta Turkey Meatballs with Green Goddess Sauce
- Salmon Pea Pasta with Asparagus
Spring Farro Bowl with Radish Greens Pesto
Equipment
- medium bowl
- can opener
- colander
- dish towel
- baking sheet
- small pot with lid
- large pan (preferably cast iron)
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs
- 1 tbsp avocado oil or olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
- zest from 1 small lemon
For the Crispy Chickpeas & Roasted Radishes:
- 1 can chickpeas drained & rinsed (15oz)
- ½ bunch radishes about 7-8, halved or quartered depending on size*
- ½ tbsp avocado oil or olive oil
- kosher salt & black pepper to taste
For the Radish Greens Pesto:
- ¼ cup raw almonds (can sub pecans, walnuts or pine nuts)
- 1 cup packed radish greens
- ½ cup packed parsley
- 2 small garlic cloves peeled
- juice from 1 small lemon
- 3 tbsp olive oil
- kosher salt & black pepper to taste
For the Spring Farro Bowl:
- ¾ cup dry farro
- ½ english cucumber thinly sliced
- ¼ cup crumbled feta
Instructions
- First, preheat your oven to 425F. In a large bowl, add the chicken thighs, oil, spices and lemon zest. Toss to coat. Then, set aside to let marinate while you prepare the rest of the recipe.1 lb boneless, skinless chicken thighs, 1 tbsp avocado oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¾ tsp kosher salt, ¼ tsp black pepper, zest from 1 small lemon
- After draining and rinsing your chickpeas, rub them between a dish towel or a paper towel to dry them well. Discard any of the skins that come off. Transfer to a baking sheet along with the radishes. Drizzle with oil and season with kosher salt & black pepper to taste. Toss to coat, then spread out evenly on the baking sheet so that there's no overlap. Bake for 25 minutes, or until chickpeas are crispy and radishes are tender.1 can chickpeas, ½ bunch radishes, ½ tbsp avocado oil, kosher salt & black pepper
- Meanwhile, cook farro in water or broth according to package instructions. If you're using water (and not broth), I recommend salting the water.¾ cup dry farro
- Add almonds to food processor and pulse until mostly broken up. Then, add in the radish greens, parsley, garlic, lemon juice, kosher salt & black pepper. Pulse until the greens are mostly chopped. Then, with the food processor running, slowly pour in the olive oil. It will be thick, but if you prefer it thinner just add more oil.¼ cup raw almonds, 1 cup packed radish greens, ½ cup packed parsley, 2 small garlic cloves, juice from 1 small lemon, 3 tbsp olive oil, kosher salt & black pepper
- Bring a large pan (I prefer cast iron for this) to medium-high heat. Coat the pan with a bit more avocado oil. Once hot, add marinated chicken thighs and cook for 4-5 minutes per side, or until the internal temperature reaches 165F. Remove from the pan and let chicken rest for 5 minutes before slicing.
- Assemble the bowls with a bed of farro, roasted radishes, crispy chickpeas, sliced cucumber, chicken, a big scoop of radish greens pesto and a sprinkle of crumbled feta. Stir it up and enjoy!½ english cucumber, ¼ cup crumbled feta
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.