Ingredients: |
Ingredients: For the crispy chickpeas:
1 (15-ounce) can chickpeas, drained and rinsed, or use 1¾ cups cooked chickpeas
1½ tablespoons extra-virgin olive oil
½ teaspoon kosher salt, plus more to taste
½ teaspoon ground coriander
½ teaspoon ground cumin
Pinch of ground allspice
Pinch of ground cayenne
For the salad:
1 teaspoon kosher salt, plus more for boiling the farro
1 cup pearled or semi-pearled farro
1 bay leaf
5½ tablespoons extra-virgin olive oil, plus more for drizzling
1½ tablespoons cider vinegar
½ teaspoon ground coriander
2 cups fresh corn kernels, from about 3 ears corn, or use frozen corn
¼ cup thinly sliced scallions, white and green parts
½ cup thinly sliced fennel
½ cup chopped mixed fresh herbs, such as parsley, cilantro, mint and/or basil
Flaky sea salt, for serving
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Directions: |
Directions:1. Spread the 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.
2. To 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, ¾ teaspoon salt and the coriander. Let farro cool to room temperature.
3.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, ½ 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.
Place the corn in a mixing bowl, lightly drizzle kernels with remaining ½ tablespoon olive oil and ¼ 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.
4. 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. |
This recipe for Farro Salad with Corn and Crispy Chick Peas is from