FARRO SALAD WITH ROASTED LEEKS,

CHICKPEAS, AND CURRANTS

4 large leeks, halved lengthwise, cleaned and sliced crosswise                 

2/3 cup plus 1/4 cup extra-virgin olive oil

2 1/4 teaspoons sea salt

1/2 teaspoon black pepper

3 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice

1/4 teaspoon crushed red chile flakes

1 garlic clove, minced

2 cups Bluebird Grain Farms farro

2/3 cup dried currants

1/2 cup chopped celery leaves and tender stems

Heat oven to 425 degrees. Using a large rimmed baking sheet, toss leeks with 1/4 cup oil, 1 teaspoon salt and 1/2 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.

In a large bowl, toss leeks with chickpeas, 1/4 cup lemon juice, 1 1/4 teaspoons salt, chile flakes and garlic. Stir in 2/3 cup oil. Let marinate while you prepare the farro.

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.

New York Times

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