Superfast Farro and Chickpea Salad (adapted from CookingLight)

2 rainbow carrots, thinly sliced
2 radishes, thinly sliced
1/2 cup rice vinegar
2 teaspoons granulated sugar
6 cups mixed salad greens
1 cup precooked farro
1 cup drained and rinsed canned unsalted chickpeas
1/2 cup plus 1 Tbsp. fresh cilantro leaves, divided
2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 garlic clove, minced
1 teaspoon honey
1/4 cup unsalted shelled roasted pistachios, toasted and roughly chopped

Place carrots and radishes in a bowl. Combine vinegar and sugar in a small saucepan. Bring vinegar mixture to a simmer over medium, and pour over carrots and radishes. Let stand 10 minutes.

Divide greens, farro, chickpeas, and 1/2 cup cilantro among 4 plates. Drain carrots and radishes; divide among plates.

Chop remaining 1 tablespoon cilantro. Combine oil, lime juice, garlic, honey, and chopped cilantro in a small bowl; whisk to combine. Drizzle evenly over salads. Sprinkle salads evenly with toasted pistachios, and serve immediately.

Greek Farro and Chickpea Salad (from Sarah Manaresi’s Kitchen)

6 cups mixed salad greens
1 cup precooked farro
1 cup drained and rinsed canned unsalted chickpeas
1 pound of ground lamb, cooked
1/2 cucumber, thinly sliced
1/2 cup of grape tomatoes, chopped
1/4 cup of feta
olives or capers (optional)
Greek dressing or hummus (optional)

Divide the salad greens, farro, chickpeas, lamb, cucumber, and tomatoes among 4 plates. Top with feta, olives, capers, and dressing/hummus. Serve immediately.