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

Soy-Free, Vegetarian

2 Servings, 530 Calories/Serving

25–40 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.

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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.
  • 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 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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.

5

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.

Serve

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