Farro Salad with Leeks, Chickpeas and Currants

Name: Farro Salad with Leeks, Chickpeas and Currants
Total time: 1 h
Yield: 8 servings
Ingredients: 4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick; 2/3 cup plus 1/4 cup extra-virgin olive oil; 2 1/4 teaspoons coarse kosher salt, more to taste; 1/2 teaspoon black pepper; 3 1/2 cups cooked chickpeas (or two 15-ounce cans, drained); 1/4 cup fresh lemon juice, preferably from Meyer lemons (2 to 3 lemons), more to taste; 1/4 teaspoon crushed red chile flakes; 1 garlic clove, minced; 2 cups dry farro; 2/3 cup dried currants; 1/2 cup chopped celery leaves and tender stems

By Melissa Clark

Total Time: 1 hour
Rating: 5(767)
Comments: Read comments

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.

Featured in: Roasting Renders Leeks Tender and Versatile

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Ingredients

Yield:8 servings

4large leeks, halved lengthwise, cleaned and sliced crosswise ¼-inch thick
⅔cup plus ¼ cup extra-virgin olive oil
2¼teaspoons coarse kosher salt, more to taste
½teaspoon black pepper
3½cups cooked chickpeas (or two 15-ounce cans, drained)
¼cup fresh lemon juice, preferably from Meyer lemons (2 to 3 lemons), more to taste
¼teaspoon crushed red chile flakes
1garlic clove, minced
2cups dry farro
⅔cup dried currants
½cup chopped celery leaves and tender stems

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with ¼ cup oil, 1 teaspoon salt and ½ 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.
Step 2
In a large bowl, toss leeks with chickpeas, ¼ cup lemon juice, 1¼ teaspoons salt, chile flakes and garlic. Stir in ⅔ cup oil. Let marinate while you prepare the farro.
Step 3
In a large pot of salted boiling water, cook farro until tender, about 20 minutes. Drain well. Toss with chickpea mixture. Stir in currants and celery leaf. Taste and add more salt or lemon if needed. Serve warm or at room temperature.

Ratings

5 out of 5

767 user ratings

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Comments

AB7 years ago

I've made this many times and it's absolutely delicious. But once, at my daughter's request, I cut the oil down from 2/3 cup plus 1/4 cup, to 1/4 cup plus 2 tablespoons, and you know, I couldn't really taste the difference. I'll make it that way from now on.

Suzanne7 years ago

I love this recipe. I've made variations on it several times now, often with several of a variety of roasted vegetables: fennel, sweet potato, onion, zucchini. I finely grate rather than mince the garlic. I also add chopped parsley and the zest of half a lemon. Divine...and great for packed lunches. I once doubled the recipe and brought it on an overnight canoe trip for a large group. Big hit and kept well.

Laura3 years ago

Crisped the chickpeas per Melissa’s other recipe (drain rinse and air dry on sheet pan lined with paper towel for 30 minutes then roast in 425 degree oven for about 25 minutes) Added feta and pistachios and olive oil. Delicious

Pushie4 months ago

Great recipe, very adaptable. I added lemon zest, craisins for the currents, toasted pignoli. And like everyone says, more like some drizzles of oil on leeks & chickpeas. Gotta say, this is the second NYT bean recipe I've made recently that I felt called for WAY too much salt. Last weekend I made the mujadara, which also called for 2 1/4 teaspoons. Sounded like a lot, but I went for it. Mistake. This time I threw in 1 teaspoon & figured I'd adjust at end. No adjustment needed. TLDR: 1 t salt!

Sharon1 month ago

@Pushie virtually all of their recipes call for way too much salt

Mary5 months ago

I've made this dish numerous times over the years, following the recipe exactly, and it's always been absolutely delicious. However, last night I decided to add roasted broccoli, which made the dish even better. I tossed 1-½ lb broccoli florets with 2 Tbsp olive oil, 1 tsp coriander, 1 tsp cumin, ½ tsp kosher salt, ½ tsp ground pepper, ⅛ tsp cayenne pepper, and 1 tsp lemon zest, then roasted them for 15 minutes at 425 on a separate baking sheet during the same time the leeks roasted. Delicious!

Terry H5 months ago

I love this recipe. Instead of currants I used golden raisins, and instead of celery I used a leafy green I found at Whole Foods called Komatsuna, and it was excellent. This is a delicious recipe.

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