Farro and corn salad with spiced chickpeas and toasted hazelnuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Farro and corn salad with spiced chickpeas and toasted hazelnuts

Farro and corn salad with spiced chickpeas and toasted hazelnuts

Soy-Free, Mediterranean, Vegetarian, Diabetes-Friendly, No Added Sugar

2 Servings, 630 Calories/Serving

25–40 Minutes

Nutty, earthy, and chewy, there’s a lot to love about farro—one of our favorite whole grains. Here we toss it with sweet corn, arugula, and paprika-spiced chickpeas for an alfresco-worthy meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup farro
  • 3 tablespoons dry-roasted hazelnuts
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh dill
  • 1 13.4 ounce carton cooked chickpeas
  • 1 ear organic corn
  • Sunbasket onion-garlic-paprika blend (onion powder - granulated garlic - sweet smoked paprika)
  • 1½ ounces organic baby arugula or other leafy greens
  • 1 tablespoon sherry vinegar
  • 1½ ounces ricotta salata
Chef's Tip

To keep the corn kernels from flying off the counter, lay the ear on a cutting board. Carefully cut down the side to remove the kernels, then rotate the ear so the shaved side is on the bottom; continue cutting away the kernels on the remaining sides. 

Nutrition per serving

Calories 630, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 310mg (13% DV), Total Carb. 68g (25% DV), Fiber 14g (50% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk, Tree Nuts (hazelnut), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the farro

In a medium sauce pot, combine the farro and 1½ cups [3 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside.

While the farro is cooking, start preparing the rest of the meal.

2

Toast the hazelnuts

In a dry large frying pan over medium heat, toast the hazelnuts, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a plate or cutting board to cool. Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish. Wipe out the pan.

3

Prep the vegetables

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the chickpeas and the green parts for garnish. 
  • Coarsely chop the dill. 
  • Rinse the chickpeas. Measure 1 cup [2 cups]; save the rest for another use.
  • Shuck the corn. Lay the ear flat on a cutting board and cut lengthwise down the sides of the cob to remove the kernels.

4

Cook the chickpeas and corn

In the same pan used for the hazelnuts, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Stir in the white parts of the scallions and cook until starting to soften, 1 to 2 minutes. 

Add 1 cup [2 cups] chickpeas and the onion-garlic-paprika blend and cook, stirring occasionally, until the chickpeas are heated through and fragrant, 2 to 3 minutes. Stir in the corn and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

5

Assemble the salad

In a large bowl, toss together the chickpea and corn mixture, farro, dill, arugula, sherry vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls. Using a peeler, shave the ricotta salata into thin strips or crumble it on top. Garnish with the hazelnuts and green parts of the scallions and serve.  

Kids Can!
  • Measure the water for the farro.
  • Rinse and measure the chickpeas.
  • Shuck the corn.
  • Assemble the salad.
  • Garnish with the hazelnuts and scallions.