Farro Salad with Leeks, Chickpeas and Currants
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4large leeks, halved lengthwise, cleaned and sliced crosswise ¼-inch thick
- ⅔cup plus ¼ cup extra-virgin olive oil
- 2¼teaspoons coarse kosher salt, more to taste
- ½teaspoon black pepper
- 3½cups cooked chickpeas (or two 15-ounce cans, drained)
- ¼cup fresh lemon juice, preferably from Meyer lemons (2 to 3 lemons), more to taste
- ¼teaspoon crushed red chile flakes
- 1garlic clove, minced
- 2cups dry farro
- ⅔cup dried currants
- ½cup chopped celery leaves and tender stems
Nutritional analysis per serving (8 servings)
558 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 69 grams carbohydrates; 12 grams dietary fiber; 16 grams sugars; 14 grams protein; 528 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with ¼ cup oil, 1 teaspoon salt and ½ 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.
- Step 2
In a large bowl, toss leeks with chickpeas, ¼ cup lemon juice, 1¼ teaspoons salt, chile flakes and garlic. Stir in ⅔ cup oil. Let marinate while you prepare the farro.
- Step 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.
Private Notes
Comments
I've made this many times and it's absolutely delicious. But once, at my daughter's request, I cut the oil down from 2/3 cup plus 1/4 cup, to 1/4 cup plus 2 tablespoons, and you know, I couldn't really taste the difference. I'll make it that way from now on.
I love this recipe. I've made variations on it several times now, often with several of a variety of roasted vegetables: fennel, sweet potato, onion, zucchini. I finely grate rather than mince the garlic. I also add chopped parsley and the zest of half a lemon. Divine...and great for packed lunches. I once doubled the recipe and brought it on an overnight canoe trip for a large group. Big hit and kept well.
Crisped the chickpeas per Melissa’s other recipe (drain rinse and air dry on sheet pan lined with paper towel for 30 minutes then roast in 425 degree oven for about 25 minutes) Added feta and pistachios and olive oil. Delicious
I agree about cutting down oil and will try that next time. I substituted green lentils and one rib of diced celery due to what I had on hand. My husband can be picky but he gave a thumbs up to this recipe and I liked it too. My grocery store sells more leeks than what I usually use for one recipe and this used up my leftover leeks for 1/2 recipe. Also, I added more lemon juice.
This is pretty good. It definitely needed more lemon and salt. I also served it with feta, kalamata olives and pine nuts to sprinkle on top. I didn’t have currants so used raisins. I think dried apricots chopped up would be good.
Great recipe, very adaptable. I added lemon zest, craisins for the currents, toasted pignoli. And like everyone says, more like some drizzles of oil on leeks & chickpeas. Gotta say, this is the second NYT bean recipe I've made recently that I felt called for WAY too much salt. Last weekend I made the mujadara, which also called for 2 1/4 teaspoons. Sounded like a lot, but I went for it. Mistake. This time I threw in 1 teaspoon & figured I'd adjust at end. No adjustment needed. TLDR: 1 t salt!
@Pushie virtually all of their recipes call for way too much salt