Cooked whole grains stand up to the assertive flavors in this salad. For gluten-free options try cooked whole oat groats or quinoa.
SEARED GARLIC CHICKPEAS, SPINACH & FARRO
SERVES: 2 TO 3
TIME: 30 MINUTES
My favorite mix of Spanish flavors—capers, olives, raisins, and sherry vinegar—tangled with chewy farro, spinach, and chickpeas seared with garlic is a lovely transition from chilly spring to warmer days ahead. If you just happen to have a ripe avocado, throw it in for additional buttery richness.
SALAD
1 cup cooked farro (prepared per package directions), slightly warm or cooled to room temperature
6 cups baby spinach (5-ounce package)
½ cup dark raisins
⅓ cup toasted pine nuts or slivered almonds
¼ cup pitted, sliced Kalamata olives
DRESSING
3 tablespoons olive oil
¼ cup minced shallots
2 tablespoons sherry vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1 teaspoon dried thyme
½ teaspoon smoked sweet paprika
½ teaspoon salt
SEARED GARLIC CHICKPEAS
1 tablespoon olive oil
4 cloves garlic, minced
1 (14-ounce) can chickpeas, drained and rinsed
2 tablespoons capers
1 tablespoon freshly squeezed lemon juice
¼ teaspoon salt
Few twists freshly ground black pepper
1 In a large salad bowl, combine the farro, spinach, raisins, pine nuts, and olives. Whisk together the dressing ingredients in a small bowl.
2 In a large skillet, heat the olive oil over medium heat, add the garlic, and fry for 30 seconds. Increase the heat to high and add the chickpeas and capers. Fry the chickpeas for 3 to 4 minutes, until browned and seared on the surface. Turn off the heat and toss with the lemon juice, salt, and pepper.
3 Transfer the hot chickpeas to the salad, add the dressing, and use tongs to combine and coat everything with dressing. Serve immediately.
Cooked whole grains stand up to the assertive flavors in this salad. For gluten-free options try cooked whole oat groats or quinoa.
COOKING FARRO
Pick through and rinse 1 cup farro and combine in a saucepan with 5 cups of water and a pinch of salt. Bring to a boil for 5 minutes, reduce the heat, and simmer for about 20 minutes, until tender. Drain and set aside to cool while preparing the other salad ingredients, or cook the night before and chill until ready to use.