Farro Salad With Corn and Crispy Chickpeas

Preparation

1. Step 1

   Start the chickpeas: Spread drained chickpeas on a rimmed sheet pan lined with a clean dish towel or a double layer of paper towels. Let air-dry for at least 30 minutes while you cook the farro.

2. Step 2

   Prepare the farro: Bring a medium pot of well-salted water to a boil. Add farro and bay leaf. Cook until tender, 20 to 30 minutes. Drain well, discarding bay leaf. Put farro in a bowl and, while still warm, stir in 5 tablespoons of the olive oil, the vinegar, ¾ teaspoon salt and the coriander. Let farro cool to room temperature.

3. Step 3

   Heat oven to 425 degrees. While the farro cools, roast the crispy chickpeas and the corn in the same oven.

4. Step 4

   For the chickpeas, remove towels from the baking sheet and toss chickpeas with olive oil, ½ teaspoon salt and spices until well coated. Roast, tossing halfway through, until golden and crispy, about 25 minutes. Transfer pan to a wire rack to cool.

5. Step 5

   In a mixing bowl, lightly drizzle kernels with remaining ½ tablespoon olive oil and ¼ teaspoon salt, and toss to coat. Spread corn in a single even layer on a rimmed sheet pan. Roast, tossing halfway through roasting, until golden brown and fragrant, about 20 minutes.

6. Step 6

   Add corn to farro mixture, along with the scallions, fennel and herbs, tossing to combine. Taste, and add more salt and/or vinegar if needed. Just before serving, fold in crispy chickpeas so they remain crunchy. Top with another drizzle of olive oil and flaky sea salt.