Farro salad with leeks, chickpeas and currants from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • TrishaCP on May 22, 2017

    This is basically the same recipe as in Dinner. I think this version uses less oil, which I think is preferable because I thought the version in Dinner was too oily. Overall, the flavors of this salad are wonderful.

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