Farro Salad with Leeks, Chickpeas and Currants

By Melissa Clark

Farro Salad with Leeks, Chickpeas and Currants
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
5(849)
Comments
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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
Nutritional analysis per serving (8 servings)

558 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 69 grams carbohydrates; 12 grams dietary fiber; 16 grams sugars; 14 grams protein; 528 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
849 user ratings
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Comments

AB

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.

Suzanne

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.

Laura

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

Mel

I've made this several times. Delicious! I use barley instead of farro, have subbed arugula for celery leaves, raisins for currants. And if I don't have leeks, red onion works really well. I also add more garlic and have added chopped roasted veg (cauliflower or broccoli) at times. Great as a quick bite when you are out and about because it's filling and nutritious and it doesn't need to be kept cold or to be heated up.

Fran Haselsteiner

I cannot believe how delicious this is. In my case, I think the oil is fine, because I suspect the farro would get caught in my throat otherwise. I have to be very careful with corn and rice. I used lot more garlic.

Sharon

This is a big meh for me…i did add feta and that helped a bit. Wouldn’t make again.

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