Make the vinaigrette: While the rice is cooking, in a large bowl (big enough to fit the entire salad ... syrup. Chickpeas >> white beans, pinto beans, black beans. Brown rice >> Farro, barley ...

and warm the chickpeas in that. Season them with salt and lemon juice before spooning on top of the salad. To make it vegan >> follow the advice above for the chickpeas, use vegan mayonnaise and ...

Meanwhile, in separate pan, reheat Farro and Carrot Salad. Dress with Lemon Vinaigrette and season with salt and additional parsley. On serving plate, spoon Orange Yogurt Sauce in center.