https://www.copymethat.com/r/6mtyjogbsq/farro-salad-with-corn-and-crispy-chickpe/
143968241
ayhpw09
6mtyjogbsq
2024-12-06 13:57:51
Farro Salad with Corn and Crispy Chickpeas
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Ingredients
- subheading: FOR THE CRISPY CHICKPEAS:
- 1 (15-ounce) can chickpeas, drained and rinsed, or use 1¾ cups cooked chickpeas
- 1½ tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- Pinch of ground allspice
- Pinch of ground cayenne
- subheading: FOR THE SALAD:
- 1 teaspoon kosher salt, plus more for boiling the farro
- 1 cup pearled or semi-pearled farro
- 1 bay leaf
- 5½ tablespoons extra-virgin olive oil, plus more for drizzling
- 1½ tablespoons cider vinegar
- ½ teaspoon ground coriander
- 2 cups fresh corn kernels, from about 3 ears corn, or use frozen corn
- ¼ cup thinly sliced scallions, white and green parts
- ½ cup thinly sliced fennel
- ½ cup chopped mixed fresh herbs, such as parsley, cilantro, mint and/or basil
- Flaky sea salt, for serving
Steps
Directions at cooking.nytimes.com
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