smoky chickpea farro salad with olives, capers, and pine nuts
Equipment: Large skillet, large salad bowl.
  • 1 to 3 cups cooked farro (the original recipe calls for 1 cup, but I made 1 cup of uncooked farro which makes about 2½ to 3 cups cooked, and used all of it! Don't worry, there's plenty of dressing.)
  • 6 cups baby spinach (one 5-oz package)
  • ½ c. golden raisins
  • ⅓ c. toasted pine nuts or slivered almonds
  • ¼ c. pitted, sliced Kalamata olives
  • 3 T. olive oil
  • ¼ c. minced shallots
  • 2 T. sherry vinegar
  • 1 T. pure maple syrup or agave nectar
  • 1 tsp. Dijon mustard
  • 1 tsp. dried thyme
  • 1 tsp. smoked paprika
  • ½ tsp. sea salt
  • 1 T. olive oil
  • 4 cloves garlic, minced or pressed
  • 1 14-oz can chickpeas, rinsed and drained (pat dry with paper towel to aid browning)
  • 2 T. capers (these will burst during browning and add caper-y goodness to everything)
  • ½ tsp. smoked paprika (optional but adds more smokiness!)
  • 1 T. freshly squeezed lemon juice (about ½ lemon's worth)
  • ¼ tsp. salt
  • Freshly ground black pepper to taste
  1. Prepare your salad: In a large salad bowl, combine the farro, spinach, raisins, pine nuts, and olives.
  2. Prepare your dressing: In a small bowl, whisk together the dressing ingredients.
  3. Sear your garlic chickpeas: In a large skillet, heat 1 T. olive oil over medium heat, add the garlic and fry for 30 seconds (just until fragrant - do not let it brown or it will burn by the time you're done). Turn heat up to high and add the well-drained chickpeas, capers, and smoked paprika (this might splatter so be careful). Fry the chickpeas for 3-5 minutes or until browned and seared on the surface. Remove from the heat and toss with lemon juice, salt, and pepper.
  4. Assemble your final dish: Transfer the hot chickpeas to the salad, add the dressing, and toss to combine. Serve immediately. Enjoy!
Recipe by radish*rose at