Soak the dried chickpeas for at least 24 hours, changing the water a couple of times. Drain and rinse them under running water, then place them in a pot with plenty of cold water and the bay leaf. Cook until tender, adding salt only 20-30 minutes before they're done. If using canned or previously cooked chickpeas, skip this step.

Cook the farro according to package instructions. When done, use a slotted spoon to remove it, drain well, and spread it out on a plate to cool.

Slice the asparagus stalks into rounds, removing any tough ends or fibrous outer layer if needed. Blanch them in the farro cooking water for a few minutes until just tender but still crisp. Immediately transfer to cold water to stop the cooking and keep their color, then drain well and toss with a pinch of salt, the freshly squeezed lemon juice, and half the olive oil.

Finally, make the pesto. Blend the walnut halves with the nutritional yeast flakes, washed and dried basil, olive oil, and a pinch of salt. Gradually add enough cold water to reach a smooth but not too runny consistency.