In order to bring you the best organic produce, some ingredients may differ from those depicted.
Corn and farro salad with spiced chickpeas
2 Servings, 710 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: 710, Protein: 18 g, Fiber: 10 g, Total Fat: 29 g, Monounsaturated Fat: 33 g, Polyunsaturated Fat: 5 g, Saturated Fat: 8 g, Cholesterol: 10 mg, Sodium: 610 mg, Carbohydrates: 52 g, Added Sugars: 0 g.
Contains: Milk, Tree Nuts, Wheat
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