Farro Salad With Leeks Chickpeas And Currants Recipes

FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS

Farro Salad with Leeks, Chickpeas and Currants image

Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated chickpeas and sweet currants for a hearty, satisfying side-dish salad. You could easily turn it into a main course by adding grated cheese (maybe ricotta salata or aged Cheddar) and nuts (pistachios, pine nuts, pecans). And also feel free substitute any other cooked bean or dried fruit; chopped apricots or cherries would work particularly well, as would navy or cannellini beans. The recipe makes a very large bowlful, but sturdy farro holds up well in the fridge.

Provided by Melissa Clark

Categories weekday, salads and dressings

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
2/3 cup plus 1/4 cup extra-virgin olive oil
2 1/4 teaspoons coarse kosher salt, more to taste
1/2 teaspoon black pepper
3 1/2 cups cooked chickpeas (or two 15-ounce cans, drained)
1/4 cup fresh lemon juice, preferably from Meyer lemons (2 to 3 lemons), more to taste
1/4 teaspoon crushed red chile flakes
1 garlic clove, minced
2 cups dry farro
2/3 cup dried currants
1/2 cup chopped celery leaves and tender stems

Steps:

Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro.
In a large pot of salted boiling water, cook farro until tender, about 20 minutes. Drain well. Toss with chickpea mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 23 grams, Carbohydrate 69 grams, Fat 28 grams, Fiber 12 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 528 milligrams, Sugar 17 grams

FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS

FARRO SALAD WITH LEEKS, CHICKPEAS AND CURRANTS image

Yield 8

Number Of Ingredients 11

Ingredients

4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
2/3 cup plus 1/4 cup extra-virgin olive oil
2 1/4 teaspoons coarse kosher salt, more to taste
1/2 teaspoon black pepper
3 1/2 cups cooked chickpeas (or two 15-ounce cans, drained)
1/4 cup fresh lemon juice, preferably from Meyer lemons (2 to 3 lemons), more to taste
1/4 teaspoon crushed red chile flakes
1 garlic clove, minced
2 cups dry farro
2/3 cup dried currants
1/2 cup chopped celery leaves and tender stems

Steps:

Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes. 2. In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro. 3. In a large pot of salted boiling water, cook farro until tender, about 20 minutes. Drain well. Toss with chickpea mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature.

FARRO SALAD WITH CORN AND CRISPY CHICKPEAS

Farro Salad With Corn and Crispy Chickpeas image

This nubby, gently spiced grain salad is filled with tender corn kernels, crunchy roasted chickpeas and plenty of thinly sliced fennel, scallions and herbs. Drying the chickpeas before roasting gives them the deepest crunch, so don't skip that step. All together, the salad walks the line between hearty and light, a substantial side to grilled meats or fish, or a summery main course all on its own.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, vegetables, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed, or use 1 3/4 cups cooked chickpeas
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch of ground allspice
Pinch of ground cayenne
1 teaspoon kosher salt, plus more for boiling the farro
1 cup pearled or semi-pearled farro
1 bay leaf
5 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons cider vinegar
1/2 teaspoon ground coriander
2 cups fresh corn kernels, from about 3 ears corn, or use frozen corn
1/4 cup thinly sliced scallions, white and green parts
1/2 cup thinly sliced fennel
1/2 cup chopped mixed fresh herbs, such as parsley, cilantro, mint and/or basil
Flaky sea salt, for serving

Steps:

Start the chickpeas: Spread drained chickpeas on a rimmed sheet pan lined with a clean dish towel or a double layer of paper towels. Let air-dry for at least 30 minutes while you cook the farro.
Prepare the farro: Bring a medium pot of well-salted water to a boil. Add farro and bay leaf. Cook until tender, 20 to 30 minutes. Drain well, discarding bay leaf. Put farro in a bowl and, while still warm, stir in 5 tablespoons of the olive oil, the vinegar, 3/4 teaspoon salt and the coriander. Let farro cool to room temperature.
Heat oven to 425 degrees. While the farro cools, roast the crispy chickpeas and the corn in the same oven.
For the chickpeas, remove towels from the baking sheet and toss chickpeas with olive oil, 1/2 teaspoon salt and spices until well coated. Roast, tossing halfway through, until golden and crispy, about 25 minutes. Transfer pan to a wire rack to cool.
In a mixing bowl, lightly drizzle kernels with remaining 1/2 tablespoon olive oil and 1/4 teaspoon salt, and toss to coat. Spread corn in a single even layer on a rimmed sheet pan. Roast, tossing halfway through roasting, until golden brown and fragrant, about 20 minutes.
Add corn to farro mixture, along with the scallions, fennel and herbs, tossing to combine. Taste, and add more salt and/or vinegar if needed. Just before serving, fold in crispy chickpeas so they remain crunchy. Top with another drizzle of olive oil and flaky sea salt.

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