Farro Salad with Leeks, Chickpeas and Currants Recipe (2024)

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.

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.

We loved this. I subbed pomegranate seeds for currants and arugula for celery, included a few shavings of parmesan. I'll try lemon zest next time to boost the lemon flavor.

I used ground pepper, and it was too much with the chile flakes. I reduced the salt by half a teaspoon. As recommended by some readers, I halved the amount of oil, and it was still delicious.

This makes a delicious salad to bring for lunch, and is relatively easy. I cut down the olive oil, drizzled about 1 1/2 - 2 T. on the leeks before roasting and then about 3 T. in the dressing. I used parsley instead of celery leaves. I'm sure you can change the ingredients to make something different, which is fine, but it's perfectly great as is. I made a big bowl of it and plan to eat it all week.

Cut oil,down to 1/4 c total

Caution! This is addictive!Seriously, followed recipe nearly exactly with only the addition of some toasted pine nuts. It is perfection!

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

Swapped currants for sundried tomatoes in oil for a more savory flavor and it was excellent

Yummy but use way less oil

This is great. I added roasted butternut squash and used cranberries because that is what I had. Also, used barley because I had it and couldn't find Farro in my usual market.

Paired this with pork chops for a dinner with friends, near identical to recipe (I’m always a bit haphazard with exact measurements). I agree with comments that less oil would be unnoticeable. It was fantastic the first day, even better the second day when I reheated it in a pan and topped with a fried egg. I will be making this again!

I made this for a potluck, and was totally disappointed. Not much flavor!

I appear to be the only person who didn't like this recipe. I thought the flavors simply didn't meld, and it had a bad aftertaste.

Love this! Used arugula instead of celery

This was delicious. I added dried chopped, lightly-sweetened cranberries instead of the currants and added some chopped walnuts. I felt the flavor needed more depth so added more lemon, chile flakes, and pepper. If I had had feta, I think that would've been a nice addition.

What is the best way to reheat this as leftovers?

Really amazing; work in tandem combining in part with farro and corn with crispy chick peas. The crispy chick peas are key. The selective combining is unreal!

Used parsley instead of celery leaf. Waaaay cut down the oil; just eyeballed it. Delicious.

Yummy!

I thought the dish lacked just a little something, so I added about a 1/2 cup of chopped mint and found it really lifted the dish.

This was an unexpectedly delicious meal! Will make again soon. Very adaptable. Made per recipe but added a few things: pan toasted almonds & raw pumpkin seeds, then cleaning out fridge added roasted sliced zucchini (on same sheet as leeks), finely chopped celery, served on bed of arugula/spinach mixed together. I cut way back on all the olive oil, not needed.

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