Corn and farro salad with spiced chickpeas

Corn and farro salad with spiced chickpeas

Vegetarian, Soy-Free

2 Servings, 710 Calories/Serving

25 Minutes

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 bag serves 2 (2 bags serves 4)
  • 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

Nutrition per serving

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 Sugar: 0 g.
Contains: Milk, Tree Nuts, Wheat


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

Wash produce before use


Cook the farro

Heat the oven to 350ºF. In a pot, combine the farro and 2 cups salted water. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 15 minutes. Drain. While the farro cooks, toast the hazelnuts.


Toast the hazelnuts

On a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly browned, 7 to 10 minutes. Let cool, and then coarsely chop. While the hazelnuts toast, prepare the vegetables.


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

In a pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the chickpeas and chickpea spice blend and cook, stirring occasionally, until the chickpeas are heated through and fragrant, 2 to 3 minutes. Stir in the corn and cook until just warmed through, 1 to 2 minutes. Season to taste with salt and pepper and remove from the heat.


Finish the salad

In a bowl, combine the chickpea-corn mixture, farro, dill, arugula, sherry vinegar, and 2 tablespoons oil. Toss well to coat. Season to taste with salt and pepper.



Transfer the salad to individual bowls. Using a peeler, shave or crumble the ricotta salata on top. Garnish with the hazelnuts and serve.

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