Best 3 Farro Salad With Corn And Crispy Chickpeas Recipes

**Savor a Delightful Fusion of Flavors with Farro Salad: A Medley of Goodness**

Discover a vibrant and delectable farro salad that bursts with a symphony of flavors and textures. This nourishing bowl combines the wholesome goodness of farro with sweet corn, crispy chickpeas, and a tangy vinaigrette dressing. Immerse yourself in a culinary journey as you explore the diverse recipes presented in this article. From a classic farro salad with fresh herbs and roasted vegetables to a Mediterranean-inspired version bursting with olives, feta, and sun-dried tomatoes, there's a recipe to tantalize every palate. Unleash your creativity and experiment with different ingredients to create your own signature farro salad masterpiece.

Let's cook with our recipes!

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

Ingredients

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

CHARLIE BIRD'S FARRO SALAD

Charlie Bird's Farro Salad image

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it's even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Provided by Melissa Clark

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

Time 45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup farro
1 cup apple cider
2 teaspoons kosher salt, more as needed
2 bay leaves
8 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
70 grams chopped pistachio nuts (1/2 cup)
2 cups arugula leaves
1 cup parsley or basil leaves, torn
1 cup mint leaves
3/4 cup halved cherry or grape tomatoes
1/3 cup thinly sliced radish
Maldon or other flaky sea salt, for finishing

Steps:

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 408 milligrams, Sugar 8 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

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

Tips:

Soaking the farro: Soaking the farro overnight or for at least 4 hours before cooking will help to reduce the cooking time and make it more digestible. If you don't have time to soak it, you can cook it for a longer period of time, but it may not be as tender.
Cooking the farro: To cook the farro, bring it to a boil in a large pot of salted water. Then, reduce the heat to low, cover, and simmer for about 20 minutes, or until the farro is tender. Drain the farro and rinse it with cold water.
Roasting the chickpeas: To roast the chickpeas, toss them with olive oil, salt, and pepper. Then, spread them out on a baking sheet and roast them in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, or until they are crispy.
Assembling the salad: To assemble the salad, combine the farro, corn, roasted chickpeas, cherry tomatoes, red onion, and parsley in a large bowl. Drizzle with the lemon-tahini dressing and toss to coat.

Conclusion:

This farro salad with corn and crispy chickpeas is a delicious and healthy dish that is perfect for a summer meal. The farro is a good source of fiber and protein, the corn is a good source of vitamins and minerals, and the chickpeas are a good source of protein and healthy fats. The lemon-tahini dressing adds a tangy and flavorful touch to the salad. This salad is also very versatile and can be customized to your liking. You can add other vegetables, such as zucchini or bell peppers, or you can use a different type of dressing, such as a vinaigrette.