Harissa Farro & Chickpea Salad
From: Ian Seddon's Cookbook
🥘 Ingredients
- water 2 ½ cup
- pearled farro 1 cup
- Kosher
- harissa paste/sauce 2-3 tbsp
- A
- good-quality tahini 0.33 cup
- freshly squeezed lemon juice 3 tbsp
- pure maple syrup 2 tsp
- ground cumin ½ tsp
- ground coriander ½ tsp
- ice water 1 tbsp
- chickpeas 2
- Persian or English cucumber 8 oz
- small or large red bell pepper or jarred roasted red bell pepper 1
- fresh mint leaves or parsley/cilantro 1 handful
- roasted 0.33 cup
- vegan feta 1 handful
- small or medium lemon 1
Use 2 tbsp harissa paste for mild heat. If your nuts/seeds are raw, toast them first for the best flavor. Heat a dry frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes for the nut/seed of choice. Storage: Store the seasoned farro and Chickpea Salad in the fridge for 2 to 3 days. Or wait to chop your veggies and assemble the Chickpea Salad fresh to keep for longer. Top with freshly chopped mint and a squeeze of lemon juice to revive leftovers. Nutrition boost: For more veggies, add in thinly sliced radishes, chopped red onion, chopped tomato, or chopped artichoke hearts. For more protein, top with some hemp seeds or more almonds.
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1For the harissa farro: water , pearled farro , Kosher salt and freshly cracked black pepper, harissa paste/sauce , A few drizzles of extra virgin olive oil. For the spiced tahini sauce, divided: good-quality tahini , freshly squeezed lemon juice , pure maple syrup , ground cumin , ground coriander , ice water . For the chickpea salad: chickpeas , Persian or English cucumber , small or large red bell pepper or jarred roasted red bell pepper , fresh mint leaves or parsley/cilantro , roasted , vegan feta , small or medium lemon .
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2Cook the farro. Bring the water to a boil in a medium saucepan. Add the farro, 1 tsp kosher salt and several cracks of pepper. Simmer uncovered, stirring occasionally, until al dente—tender yet chewy, 15 to 20 minutes. Drain the farro but don’t rinse.
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3While the farro cooks, make the Spiced Tahini Sauce. In an 8-ounce (250 mL) wide-mouth jar or bowl, add the tahini, lemon juice, maple syrup, cumin, coriander, 1/2 heaping teaspoons kosher salt, and several cracks of black pepper. Whisk well to combine. Store half of the sauce (1/4 cup) for the Tofu Sandwiches in a sealed jar or airtight container and refrigerate for up to 1 week. To the remaining tahini sauce for this meal: whisk in 1 tbsp ice water until it turns into a sauce. Add more water as needed until creamy yet spoonable. Taste for seasonings, adding more lemon juice for tang, or salt/pepper to season.
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4Make the Chickpea Salad: Drain, rinse, and pat dry the chickpeas. Dice the cucumbers and red pepper. Chop the mint and almonds. In a large bowl, combine the chickpeas, cucumbers, bell pepper, mint, almonds, and feta or olives. Toss with 2 tsp lemon juice, 1/2 tsp kosher salt, and the Spiced Tahini Sauce from step 2(a).
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5Finish the Harissa Farro: Add the farro to a medium bowl (or back to its pot) and toss with the harissa and olive oil.
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6Add the Harissa Farro to the Chickpea Salad and toss again. Taste, adding more salt or lemon juice to taste.