Best Farro Salad With Corn And Crispy Chickpeas Recipes

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CORN AND FARRO SALAD



Corn and Farro Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

4 ears corn, shucked
5 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons capers, minced
2 tablespoons chopped fresh parsley plus 2 tablespoon parsley leaves
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 cups cooked farro
4 ounces smoked mozzarella, cubed
1 cup cherry tomatoes, halved
1/2 cup pitted Kalamata olives
1 small cucumber, halved and thinly sliced
1 avocado, peeled and cubed

Steps:

  • Preheat a grill or grill pan to medium-high heat.
  • Drizzle the corn with 2 tablespoons olive oil and sprinkle it with salt and pepper. Add the corn to the grill and cook, turning occasionally, until the corn starts to char, 6 to 8 minutes. Set the corn aside to cool slightly.
  • In a large bowl, whisk the remaining 3 tablespoons olive oil with the capers, chopped parsley, vinegar and mustard. Sprinkle with salt and pepper. Add the farro, mozzarella, tomatoes, olives and cucumber and toss to coat with the dressing. Cut the corn kernels from the cob. Fold the corn and avocado into the farro mixture. Sprinkle with the parsley leaves. Serve immediately, or chill until ready to serve.

FARRO AND CORN SALAD



Farro and Corn Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup farro or barley
3 tablespoons extra-virgin olive oil
1 1/2 cups fresh corn kernels (from 3 ears corn)
1 cup cherry tomatoes (any color), halved
3 scallions, sliced
Kosher salt and freshly ground pepper
1 bunch arugula, chopped
1 teaspoon grated lemon zest
Juice of 1 lemon

Steps:

  • Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.
  • Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.

Nutrition Facts : Calories 213 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 122 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 7 grams, Sugar 6 grams

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

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

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