Farro Salad with Leeks, Chickpeas and Currants

Name: Farro Salad with Leeks, Chickpeas and Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick; ⅔ 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; ⅔ cup dried currants; 1/2 cup chopped celery leaves and tender stems

Servings: persons

4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick
⅔ 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
⅔ cup dried currants
1/2 cup chopped celery leaves and tender stems

1
Heat oven to 425 degrees.
2
Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper.
3
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.
4
In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic.
5
Stir in 2/3 cup oil.
6
Let marinate while you prepare the farro.
7
In a large pot of salted boiling water, cook farro until tender, about 20 minutes.
8
Drain well.
9
Toss with chickpea mixture.
10
Stir in currants and celery leaf.
11
Taste and add more salt or lemon if needed.
12
Serve warm or at room temperature.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large leeks, halved lengthwise, cleaned and sliced crosswise 1/4-inch thick, ⅔ cup plus 1/4 cup extra-virgin olive oil, 2 1/4 teaspoons coarse kosher salt, more to taste, 1/2 teaspoon black pepper, and more.

Yes, Farro Salad with Leeks, Chickpeas and Currants falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!