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Farro Salad with Leeks, Chickpeas and Currants

5.0(867)

Sliced leeks are wonderful roasted: they caramelize in the oven, becoming tender and sweet, their edges crisp. This recipe combines them with spicy marinated chickpeas and sweet currants for a hearty, satisfying side-dish salad. You could easily turn it into a main course by adding grated cheese (maybe ricotta salata or aged Cheddar) and nuts (pistachios, pine nuts, pecans). And also feel free substitute any other cooked bean or dried fruit; chopped apricots or cherries would work particularly well, as would navy or cannellini beans. The recipe makes a very large bowlful, but sturdy farro holds up well in the fridge.

by Melissa Clark

Open original recipe

Weeknight

Servings

8 servings

Total time

Calories / serving

558 kcal

Ingredients (11)

serves

4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thickleek
2/3 cup plus 1/4 cup extra-virgin olive oiloil
2 1/4 teaspoons coarse kosher salt, more to taste
1/2 teaspoon black pepperpepper
3 1/2 cups cooked chickpeas (or two 15-ounce cans, drained)chickpea
1/4 cup fresh lemon juice, preferably from Meyer lemons (2 to 3 lemons), more to tastelemon
1/4 teaspoon crushed red chile flakes
1 garlic clove, mincedgarlic
2 cups dry farrofarro
2/3 cup dried currantscurrant
1/2 cup chopped celery leaves and tender stemscelery

Instructions (3 steps)

01Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread leeks out in a single layer (use a second baking sheet if necessary) and roast, tossing frequently, until golden brown and crisp at the edges, about 20 minutes.
02In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro.