Farro Salad With Corn and Crispy Chickpeas

i usually love melissa clark's recipes, but i found this shockingly bland

Planned ahead to let the chickpeas dry out, per the advice in these comments (and chose a cooler day in early June!), also ate with tomatoes and burrata on the side- total success

There are a lot of critical notes about this recipe but I found it to be excellent-it was a lot of little steps, but they’re all easy, and I made it when I had a lot of time and could go as slowly as I wanted to. The flavor combination of the herbs, corn, fennel, scallions, and farro is wonderful and very balanced. I used basil, parsley, and cilantro. I prepared the corn on my stovetop in a cast iron rather than roasting it. It is the best farro salad I’ve ever eaten-tastes like summer. :)

Everyone I serve this to asks for the recipe. I double the chickpeas (2 cans) because they’re so delicious!

I followed the measurements pretty scrupulously, and it ended up being too salty (the whole table agreed). Otherwise good. I make a lot of NYT Cooking recipes, including Melissa Clark's, and this isn't a problem I commonly have, so I think it's just this one. I'd dial back the amounts a little when salting the farro and the chickpeas, and maybe *don't* add flaky salt at the end until it's been served and tasted. This recipe *is* pretty busy. Lots of mixing bowls, sheet pans, etc.

Recommend serving with a tzatziki cucumber sauce

Incredible salad. I hate fennel so left it out and added more herbs than called for (lots of parsley and basil, a little mint). It ended up so tasty.

I loved this recipe - it was a huge hit and came together quickly. I crisped some tempeh squares with the chickpeas and it was a great add. Tip: The key to crispy chickpeas which seems tricky for some is to have them as dry as possible before they hit the oven. I dry them for a full day in the fridge, uncovered but wrapped in paper towels.

I made this with celery instead of fennel as I couldn’t get to the store. After eating it as a side dish to some chicken cutlets, my husband and I agreed that adding a sweet component would be really good so we tried some dried cranberries and it was awesome. We are looking forward to having the leftovers for lunch today.

This went over spectacularly at a picnic. It's a great salad -- simple ingredient list with a huge bang for the buck. I opted to roast the corn first and that took 30-40 minutes -- so almost twice the estimated time. Otherwise, thumbs up.

This salad was great, but the instructions and ingredients list should have been laid out differently. I kept having to read it to make sure I was putting the right spices on the right thing.

This was delicious as written and I don't think it had more steps/took more time than most of the other recipes on this site, despite what other reviewers have noted. I do think that the addition of arugula and perhaps a bit more acid in the form of additional vinegar or lemon would have improved it, but I will definitely make it again.

I love farro, had all the other ingredients so I decided to make this for dinner. Only change was to use lemon instead of the vinegar. I didn’t have time to air dry the chickpeas so I used a salad spinner and it worked great. I put the salad on a bed of arugula for dinner. Overall, the recipe was easy to pull together and very tasty.

Has anyone tried this with spelt?

The salad tastes good, but the chickpeas weren't very crispy and seemed dry. I have had better success coating the chickpeas with cornstarch and then roasting.