Ted and I couldn’t get enough of these Spring Veggie, Marinated Chickpeas, & Farro Bowls. It’s the type of meal that you’re sad when you finish the leftovers. These grain bowls are savory yet bright with the dressing, chewy thanks to the farro, crunchy from the radishes and snap peas, and creamy because of the goat cheese and avocado. By marinating the chickpeas directly in the dressing, they absorb some of the flavor. We served this with a piece of crusty bread, channeling our inner sweetgreen during this pandemic. This salad is fun because you can change your veggies and toppings every time. We added pumpkin seeds one night, fresh basil and mint another, and Ted added cherry tomatoes on our third try. We did only spinach for one and mixed greens for another. Mix and match to make it your own!