[MEAL KIT] Farro and corn salad with spiced chickpeas and toasted hazelnuts

Hi all,

Today, I wanted to share a meal kit from Sunbasket with you. Today’s menu is Farro and corn salad with spiced chickpeas and toasted hazelnuts. Its portion serves 2 people, takes about 25-40 minutes, and 530 calories per serving. This dish is vegetarian, Mediterranean, soy-free, and diabetes-friendly. I recommand you going a grocery shop and buying the ingredient that I will represent, then make it at home would be fun. I hope you enjoy it:)

Ingredients:

• 1/2 cup Farro
• 3 tbsp Dry-roasted hazelnuts
• 3 Organic scallions
• 1 cup Cooked chickpeas
• 1 Organic corn on the cob
• 4 or 5 springs Organic fresh dill
• Spice blend (Granulated garlic, coriander, sweet smoked paprika 1:1:1 ratio)
• 1 oz Organic baby arugula
• 1 tbsp Sherry vinegar
• 1 1/2 oz Ricotta salata

Direction:

1. Cook the farro

• In a medium sauce pot, add the farro in lightly salted water.
• Bring it to a boil, reduce a simmer, and cook for about 12 minutes.
• Drain and set aside (Will use it later).

2. Toast the hazelnuts

• In a dry large frying pan over medium heat, toast the hazelnuts with stirring for about 2 to 4 minutes.
• Transfer it to cutting board and chop roughly (Will use it as a topping at the end).

3. Prep the vegetables

• Trim the root ends from the scallions, thinly slice the scallions, separate white and green part. Green part will be used as a topping at the end.
• Rinse the chickpeas.
• Cut lengthwise down sides of the corn to remove the kernels.
• Coarsely chop the dill.

4. Cook the chickpeas and corn

• In the frying pan, warm 1 to 2 tbsps of oil over medium-high heat.

• Stir in the white part of the scallions for about 1-2 minutes.

• Add the chickpeas and the spice blend, cook about 2-3 minutes with stirring.

• Add the corn and cook about 1-2 minutes.

• Season with salt and pepper and set aside.

5. Assemble the salad

• In a large bowl, toss together the chickpea and corn mixture, farro, dill, arugula, sherry vinegar, and 1 or 2 tbsp of olive oil. Season with salt and pepper.

• Add ricotta salata cheese, hazelnuts, and green part of scallions as a topping.

• Enjoy!

Overall taste, was very fresh! The flavor of dill was like cucumber pickles. I don’t personally like pickles, but it was great with the salad. I could taste crunchy of hazelnuts and rich cheese flavor. The chickpeas were little spicy and salty. Farro made me full. It was very good light dish. I recommand trying it as a lunch. I will come back with other meal kits. Thank you reading:)

Rate: ⭐⭐⭐⭐ out of 5 because the portion was pretty small so I was hungry at night haha.