Curried Chickpea and Farro Salad
Chewy farro and tender chickpeas meet vegetables in a curried gochujang dressing for a versatile salad that can be eaten year-round.
Curried Chickpea and Farro Salad
Serves 6 - 8
This salad originated as one I found on Food52 years ago (unfortunately, I cannot find the original recipe on the site any longer) and modified over time into what it is today. Like most of the salads I post, this one is solidly in the meal category with lots of textures and flavors. Don’t leave out the craisins as their sweetness brings everything together.
One of the things I love most is the versatility of this salad. It can be eaten as is, cold, warm or at room temperature. Or it can be eaten warm over steamy brown rice making it extra hearty and perfect for fall/winter. In the spring and summer it can be eaten cold or at room temperature served over crisp salad greens.
“Recipe Tips:
*1. You can use a 28oz can of chickpeas, drained instead of the fresh chickpeas listed below.
**2. I like to replace about 25% of the craisins with jujube but using all craisins is fine too.”
Ingredients
*Chickpeas
1,000ml (5 c) water
260g (1.5 c) dried chickpeas, soaked overnight
2 dried red chilis
1 bay leaf
2 T yondu or soy sauce
0.50 t kosher salt
Farro
1,400ml (7 c) water
250g (1.25 c) farro, rinsed
1.5 T doenjang
Dressing
4 T olive oil
2 T vegetable oil
684g (2 large) onions, sliced 0.25 in thick with the grain
15g (1 T) ginger, minced
8 garlic cloves, minced
1 cheongyang or serrano chili, minced
1 T ground coriander
2 t ground cumin
1.5 t ground turmeric
1 t gochugaru
1 t kosher salt
1 t garam masala
0.25 t ground black pepper
0.25 t 5 spice
3 T gochujang
2 T soy sauce
2 T mirin
4 t maesil or honey
1 - 2 lemons, zested and juiced
Salad Vegetables
567g (1.25 lb) red cabbage, shredded
454g (1 lb) carrots, julienne
225g (1.25 c) edamame, blanched and cooled
**80-120g (0.50 – 0.75 c) dried cranberries and jujube
45g (3 - 4) scallions, sliced
1 bunch cilantro leaves and stems, chopped
Recipe Know-how
Chickpeas
1. Add the chickpea ingredients to a medium pot and bring to a boil covered.
Reduce to a simmer and cook for 45 mins – 1 hour or until tender.
After the chickpeas come to a boil, there will likely be some foam, remove the foam and continue to cook. If foam continues to collect, remove it to prevent boil over.
Test the chickpeas after 45 minutes, if they are not tender, continue to cook testing every 5 minutes until tender.
Once tender, allow the chickpeas to stand in the cooking liquid for 15 minutes.
Drain and reserve.
Farro
2. In a medium pot, bring the doenjang and water to a boil covered.
Add the farro and cook for 20 - 25 minutes or until tender.
Test the wheatberries after 20 minutes, they should be tender with a slight bite.
If they are still hard, continue cooking until tender.
Drain well and reserve.
Dressing and Finishing
3. In a large saute pan over medium-high, heat the olive and vegetable oils.
Add the onions and cook stirring occasionally for 10 – 15 minutes or until the onions are golden brown and beginning to crisp.
If the onions are browning too quickly, reduce the heat to medium and continue to cook.
Add the ginger, garlic and chili. Cook for 1 minute.
Add the spices and cook for 45 seconds.
Add the gochujang and cook for 1 minute longer
Add the soy sauce and mirin and cook for 2 minutes stirring occasionally.
Off heat add the maesil and zest of one lemon.
4. In a large bowl add the cabbage, carrots, edamame and craisins.
Pour the hot dressing over the vegetables.
Toss to wilt gently.
Add the chickpeas, farro, scallions and cilantro.
Toss well to coat everything in the dressing.
Add the juice of one lemon and toss.
Refrigerate for at least 1 hour.
Taste for seasoning and adjust adding more lemon juice as desired.
5. Serve.
