Farro and crispy leeks with marinated chickpeas and currants from Dinner: Changing the Game (page 286) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for celery leaves.

  • halfchefc on February 24, 2026

    The leeks were incredible. I halved the recipe and eyed the olive oil for the leeks based off the comments. I also swapped chickpeas for white beans, so I can get more fiber in for my lunches this week. I'm going to add spinach and rotisserie chicken to round it out but it's a good meal prep type of dish.

  • Beck001 on December 17, 2025

    Thought this was ok though my family liked it more. I should have cut down more on oil while roasting leeks. They took forever to roast. I cut down on it in the actual salad which I’m glad I did.

  • michalow on November 05, 2023

    Commenting a second time to note that when a bit short on fresh lemon, I added some chopped preserved lemon, which worked perfectly with these flavors.

  • SpatulaCity on September 27, 2023

    Thought this was simple and nice. Trying to eat healthily and this was a clean option! I can many variations - serving on a bed of arugula, adding nuts, sprinkling or grating a sharp and salty cheese on top. Wish I had read reviews to up the leeks because yum those were tasty. Used canned chickpeas, parsley, and olive oil to taste instead of measuring. My farro took close to an hour to cook fully. No complaints!

  • michalow on December 06, 2021

    This is a very good farro salad. The sweet, silky leeks are a delicious contrast to the chewy, lemony farro. I agree with others that you can reduce the oil significantly and adjust the proportions of other ingredients to your liking. I added some sliced celery along with the leaves, as well as some ribbons of radicchio.

  • dinnermints on March 30, 2021

    Great flavor, and with the leeks prepped ahead of time, this was a quick weeknight dinner to pull together. I took others' recommendation to up the leeks from 4 to 6, and would do that again. I also cut the oil way back - used 3 T for roasting the six leeks, then added another 2 T when the chickpeas and leeks are combined, and that worked just fine. It can be difficult to get my toddler to eat a grain salad since it's tricky for him to get it onto a spoon/fork and then into his mouth, but even he gobbled this down.

  • julesamomof2 on September 10, 2019

    This was great - next time I would up the leeks and the lemon. I made the whole recipe and it makes A LOT so when I (definitely) make this again I'll halve the recipe.

  • puddlemere on December 10, 2018

    Very good. I agree that this is better after it sits a while to let the flavors meld. I used dried cranberries in place of currants and also added some toasted chopped pecans.

  • Jscantlin on December 06, 2018

    Really good. Made 1/2 recipe and used 1/2 c. dry chick peas. Also much less farro- about 1 c. cooked. This will be a make-ahead, easily packed lunch staple.

  • purrviciouz on April 11, 2018

    This was fantastic and we made the whole recipe to have on hand for lunches throughout the week. I added an extra drizzle of good olive oil just before serving. This would also be perfect to bring to a party. I might do 1.5X the leeks next time.

  • Lepa on January 05, 2018

    This is delicious and has become part of my family's frequent rotation. It is a fantastic salad to have in the refrigerator for quick snacks/lunches.

  • ellencooks on August 31, 2017

    I made the leeks a day ahead and nibbled. Loved them but they were a bit salty. I crisped them up the next day and used golden raisins. Quite good.

  • stockholm28 on July 15, 2017

    My crispy leeks turned out to be mostly charred leeks, so next time I will watch more closely. I thought this was better on the second day after the farro had absorbed the flavors.

  • TrishaCP on May 22, 2017

    We really loved this too. We also halved the recipe and maybe the proportions were off, but I would use significantly less olive oil next time.

  • clcorbi on May 09, 2017

    Agreed that this was excellent. I would make this again in a heartbeat. We also made a half-recipe, and it makes a lot of food, but this is so good that I'd still make a full recipe next time. I also added one extra leek, because I had it, and the crispy leeks were the best part of this dish so I'm glad I did! I omitted the currants because we don't like fruit in savory dishes, and garnished with a little sriracha, which was tacky but delicious. This is really great cold too. Yum. I will be making this again.

  • bwhip on March 23, 2017

    This was excellent! Easy to put together, with a great variety of textures and flavor. We used Italian parsley in lieu of celery leaves, and I cut the recipe in half since there's just two of us. Delicious. Served it with the Jalapeño-Honey Steak with Cilantro and Lime (used Italian Parsley for that too), from the same cookbook.

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