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
2 Servings, 530 Calories/Serving
Nutty, earthy, chewy, farro has a lot to love. Today it’s regarded as a special treat, but in Ancient Rome, the wheat was a military-issue staple. Here Chef Justine tosses it with sweet corn, salty ricotta salata, and paprika-spiced chickpeas for an al fresco-worthy meal.
In your bag
- 1/3 cup semi-perlato farro
- 1½ ounces hazelnuts
- 1 to 2 shallots
- ¾ cup chickpeas
- 2 ears corn
- Fresh dill
- Chickpea spice blend (onion powder - coriander - sweet smoked paprika)
- 2 ounces baby arugula
- 1 tablespoon sherry vinegar
- 1 ounce ricotta salata
Calories 530, Total Fat 29g (37% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 610mg (27% DV), Total Carb. 52g (19% DV), Fiber 10g (36% DV), Protein 18g
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.
Wash produce before use
Cook the farro
Toast the hazelnuts
Prep the vegetables
- Peel and thinly slice the shallot.
- Rinse the chickpeas.
- Shuck the corn; lay the ears flat and cut the kernels from the cobs.
- Coarsely chop the dill.
Cook the chickpeas and corn
Finish the salad