In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Farro and corn salad with spiced chickpeas and toasted hazelnuts
Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 540 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.
In your bag
- ½ cup farro
- 3 tablespoons dry-roasted hazelnuts
- 3 organic scallions
- 1 cup cooked chickpeas
- 1 ear organic corn
- 4 or 5 sprigs organic fresh dill
- Sunbasket chickpea spice blend (granulated garlic - coriander - sweet smoked paprika)
- 1 ounce organic baby arugula or other leafy greens
- 1 tablespoon sherry vinegar
- 1½ ounces ricotta salata
Nutrition per serving
Calories 540, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 310mg (13% DV), Total Carb. 52g (19% DV), Fiber 13g (46% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% 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, Sesame.
Instructions
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. Meanwhile, 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.
- Rinse the chickpeas.
- Shuck the corn. Lay the ear flat on a cutting board. Cut lengthwise down one 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.
- Coarsely chop the dill.
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 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 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 the chickpeas.
- Shuck the corn.
- Assemble the salad.
- Garnish with the hazelnuts and scallions.