Corn and Farro Salad with Spiced Chick Peas

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Corn and Farro Salad with Spiced Chick Peas
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Now, Let’s Talk About This Salad!

Here is the scoop: Peppery arugula topped with cooked farro, spiced chick peas, roasted hazelnuts, seared corn and salty ricotta salata combine to make a delicious summer salad! If you aren’t familiar with farro, let me make an introduction. Farro is an ancient wheat grain that is high in protein, fiber and nutrients like magnesium and iron. Farro is as easy to cook as rice and has a delicious nutty flavor which works beautifully with the spiced chick peas, sweet corn and salty cheese in this salad. Last and certainly not least, this lovely salad is drizzled in a sherry vinaigrette…so tasty!

Corn and Farro Salad with Spiced Chick Peas
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The Recipe: Corn and Farro Salad with Spiced Chick Peas

Tips and what you will need: you will need a small pot to cook farro, a good sea salt (I like to buy the tub and save money!) and a “y” peeler to shave the cheese. If you can’t find farro in your nearby store, you can have it delivered to your door!

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Corn and Farro Salad with Roasted Chick Peas

Prep 15 mins

Cook 10 mins

Total 25 mins

Author Sun Basket

Yield 2

Nutty, earthy, chewy, farro has a lot to love. Today it’s regarded as a special treat, but in Ancient Rome, the wheat was a military-issue staple. Here it is tossed with sweet corn, salty ricotta salata, and paprika-spiced chickpeas for an al fresco-worthy meal.
Ingredients

1/3 cup semi-perlato farro
1½ ounces hazelnuts
1 to 2 shallots
4 Tablespoons extra virgin olive oil (separated)
¾ cup chickpeas
2 ears corn
4 sprigs fresh dill
1/4 teaspoon of each: onion powder – coriander – sweet smoked paprika
2 ounces baby arugula
1 tablespoon sherry vinegar
1 ounce ricotta salata
Sea salt and freshly ground pepper