Farro Salad With Corn and Crispy Chickpeas Recipe (2024)

I just finished making this and it darned nearly killed me. The kitchen is 500 degrees, the chickpeas took a lot longer to make crispy. I'm going to lie down and I hope to return someday.

If the pan is crowded, the chickpeas will steam and won't be as crispy.

The object is to crisp the chickpeas. Any liquid the corn may give off when it hits the oven will impede that.

Why can't you roast the chick peas and corn together? There's too many pans involved here.

A little mayonnaise instead of olive oil helps the chickpeas crisp up during roasting. Also, let them sit in the can with the liquid and add a teaspoon of baking soda. 15 minutes before drying.

Use 1 cup of dried chickpeas. Soak them overnight with a tbsp of baking soda. Drain, rinse and let dry. Roast them without cooking for about 1 hour at 400. They will not lose their crunch.

The chickpeas and corn can be done stove top in a dry skillet, each separately. The result isn’t exactly the same as roasting, but close enough. This method avoids turning on the oven. Which is definitely something to avoid in summer.

This was quite good (without fennel), but I'm not much impressed by the writing in the recipe. Ingredients are out of order (why are the olive oil and cider listed in between the farro and corn?), there's missing explanatory points, and most importantly, the recipe doesn't point out that if you roast the chickpeas ahead they will go from delightfully crispy and crunchy to chewy and insipid.

Really delicious. I made it exactly as written, and the flavors were really well balanced. I'd never had fennel before, and was delighted to find that it added a nice crunch without being overly aromatic. I recommend making twice as many crispy chickpeas to make a margin for snacking; it ate all of mine waiting for my corn to roast and I had to make them again!

I almost didn't make this recipe because of some of the comments but I'm glad I did. Delicious! It does take a while, but it is easy. Great for a dinner party because a lot of the work is inactive and you can do other things. I used convection at 400 and roasted the chickpeas (after air drying) on parchment paper - they came out perfectly crispy, and were firm enough to hold up very well in the finished product. I made 1.5 hours ahead of eating.

This takes so long. You have to prepare all the food before hand. Do it in the afternoon and not right before dinner.

I'm reading through the recipe as well as taking a look at the notes other folks have left. Seems it might be best to make this in phases. Laughed out loud reading Guy Walker's note. I like the suggestion of dry roasting the chickpeas and the corn in dry skillets on the stovetop. I might fire up my gas grill and grill the corn. Although I love the taste of basil, it tends not to hold its green beauty in salads when chopped. So I'll hold on that.I'm going in tomorrow. Wish me luck.

I used an air fryer for the corn and chickpeas and it went way faster, and my kitchen didn’t get hot! Turned out nice and crispy. I added leftover rotisserie chicken and parmesan and it was *chef’s kiss*. Adding it to my list of go to recipes!

I love farro, had all the other ingredients so I decided to make this for dinner. Only change was to use lemon instead of the vinegar. I didn’t have time to air dry the chickpeas so I used a salad spinner and it worked great. I put the salad on a bed of arugula for dinner. Overall, the recipe was easy to pull together and very tasty.

Recommend serving with a tzatziki cucumber sauce

Incredible salad. I hate fennel so left it out and added more herbs than called for (lots of parsley and basil, a little mint). It ended up so tasty.

I loved this recipe - it was a huge hit and came together quickly. I crisped some tempeh squares with the chickpeas and it was a great add.Tip: The key to crispy chickpeas which seems tricky for some is to have them as dry as possible before they hit the oven. I dry them for a full day in the fridge, uncovered but wrapped in paper towels.

I made this with celery instead of fennel as I couldn’t get to the store. After eating it as a side dish to some chicken cutlets, my husband and I agreed that adding a sweet component would be really good so we tried some dried cranberries and it was awesome. We are looking forward to having the leftovers for lunch today.

This went over spectacularly at a picnic. It's a great salad -- simple ingredient list with a huge bang for the buck. I opted to roast the corn first and that took 30-40 minutes -- so almost twice the estimated time. Otherwise, thumbs up.

This salad was great, but the instructions and ingredients list should have been laid out differently. I kept having to read it to make sure I was putting the right spices on the right thing.

This was delicious as written and I don't think it had more steps/took more time than most of the other recipes on this site, despite what other reviewers have noted. I do think that the addition of arugula and perhaps a bit more acid in the form of additional vinegar or lemon would have improved it, but I will definitely make it again.

I love farro, had all the other ingredients so I decided to make this for dinner. Only change was to use lemon instead of the vinegar. I didn’t have time to air dry the chickpeas so I used a salad spinner and it worked great. I put the salad on a bed of arugula for dinner. Overall, the recipe was easy to pull together and very tasty.

Has anyone tried this with spelt?

The salad tastes good, but the chickpeas weren't very crispy and seemed dry.I have had better success coating the chickpeas with cornstarch and then roasting.

I used an air fryer for the corn and chickpeas and it went way faster, and my kitchen didn’t get hot! Turned out nice and crispy. I added leftover rotisserie chicken and parmesan and it was *chef’s kiss*. Adding it to my list of go to recipes!

This was perfect for a summer dinner party, accompanying Carnitas, and a pineapple-mango salsa, all dishes that can be prepared ahead of time, and the kitchen cooled down well before guests arrive. I also roasted chopped zucchini and chayote and added these to the farro.The tip to soak dried chickpeas overnight with baking soda, then dry and roast worked well.

I’ve made this a few times but this time I used store bought crunchy chickpeas. It saves a step.

Excellent. Made exactly as written, except I reduced the salt, as I always do with Melissa’s recipes. Easy, quick and perfect for a meal just on its own.

Add fresh mozzarella cubes! A beautiful partner: Tomato-Peach Salad, with or without the Tofu Cream