Farro and vegetables with a thick green goddess dressing pack this grain bowl with plenty of flavor. Finish it off with chicken, or use white beans as a plant-based protein alternative. (To make this bowl completely vegetarian, omit the anchovy paste from the dressing.) If you can't find fava beans, try thawed frozen lima beans or edamame in their place.

Ingredients

  • 4 ounces haricots verts, trimmed and cut into 2-inch pieces (about 1 cup)
  • 1 pound fresh fava beans, shelled (about 1 1/2 cups shelled)
  • ¾ cup pearled farro
  • 1 teaspoon salt, divided
  • ½ cup packed fresh basil leaves
  • ½ cup packed fresh flat-leaf parsley leaves and tender stems
  • 1 ½ tablespoons chopped fresh chives
  • 1 tablespoon fresh tarragon leaves
  • 1 small clove garlic, chopped
  • ¼ teaspoon anchovy paste
  • ¼ cup whole-milk plain yogurt
  • 2 tablespoons mayonnaise
  • 1 ½ tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 cup thinly sliced persian cucumbers
  • 1 ½ cups shredded cooked chicken breast (about 8 ounces) or 1 (15-ounce) can reduced-sodium white beans, rinsed

Directions

  1. Bring a medium saucepan of water to a boil over high heat. Place a medium bowl of ice water next to the stove. Add haricots verts to the boiling water; cook until bright green and tender, about 2 minutes. Using tongs or a slotted spoon, transfer the haricots verts to the ice bath and let stand until cool, about 1 minute. Transfer to a small bowl; set aside. Add shelled fava beans to the boiling water; cook until the beans are tender and the skins loosen, about 2 minutes. Use a slotted spoon to transfer to the ice bath; let stand until cool, about 3 minutes. Peel by tearing a hole in the skins and gently squeezing out the beans.
  2. Meanwhile, add farro to the boiling water. Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until tender, about 20 minutes. Drain and rinse with cold water. Transfer to a medium bowl and toss with 1/2 teaspoon salt.
  3. Combine basil, parsley, chives, tarragon, garlic and anchovy paste in a blender; process until finely chopped, about 10 seconds. Add yogurt, mayonnaise, lemon juice and 1/4 teaspoon salt; process until smooth, about 1 minute. With the motor running, drizzle in oil and continue to process until smooth and creamy, about 20 seconds.
  4. Divide the farro, cucumbers, haricots verts, fava beans and chicken (or white beans) among 4 bowls. Sprinkle the remaining 1/4 teaspoon salt over the bowls and drizzle evenly with the dressing. Serve at room temperature or chilled.