[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:)


  • 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


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).
Boiling farro with salted water
Drained farro after cooked

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).
Toasting hazelnuts

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.
Slicing scallions and separating white and green parts
Cutting dill
Cutting corn

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.
Warmed oil and white parts of scallions
  • Add the chickpeas and the spice blend, cook about 2-3 minutes with stirring.
Add chickpeas and stirr
Add the spice blend
  • Add the corn and cook about 1-2 minutes.
Add the corn
Stir; season
  • 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.


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