Chickpea Farro Niçoise
Trust me, you won’t even miss the tuna in this vegetable-forward (omit the anchovies and replace the anchovy oil for some of the olive brine for a 100% vegetarian dish) version of the classic lunchtime salad. The tender creaminess of chickpeas is the perfect complement to the bright, briny, umami punch of anchovies and olives— and sautéing the green beans with shallots adds even more flavor to the party. The vinaigrette is bright, lemony and herbaceous, with a depth of flavor from the use of some of the anchovy oil from the jar. With all the ingredients resting on a bed of nutty, chewy farro, this dish is truly a filling yet healthy one-dish meal that’s perfect not only for summer entertaining, but all year long as well. Serve with some fresh summer fruit and a crisp rosé and you’re good to go.
Serves 4
INGREDIENTS
1 cup farro
4 eggs
6 anchovy fillets, 1 tbsp of the oil from the jar reserved for vinaigrette (see below)
8 oz green beans, trimmed
1 small shallot, sliced (approximately 2 tbsp)
1 pint cherry tomatoes, halved
1 cup chickpeas, drained and rinsed
½ cup niçoise olives
1 tsp olive oil
Vinaigrette
Juice of 1 lemon
1 tbsp anchovy oil
3 tbsp olive oil
1 tbsp chives, minced, plus more for garnish
1 tbsp flat leaf parsley, minced, plus more for garnish
1 tsp Dijon
Kosher salt and black pepper
METHOD
To make the vinaigrette, combine lemon juice, olive oil, chives, flat leaf parsley, Dijon, kosher salt and black pepper in a jar with a tight lid and shake until emulsified.
Cook farro according to package instructions in well-salted water. Drain, transfer into a bowl and pour in half the vinaigrette and stir to combine. Set aside.
Lower eggs into a pot of boiling water and cook exactly 7 minutes. Remove from water and place in a bowl of cold water. Peel and set aside.
In a pan over medium heat, add olive oil, then add green beans, season with salt and pepper, and sauté until cooked and tender— approximately 5 minutes.
To serve, arrange farro on a serving platter. Arrange the green beans, cherry tomatoes, chickpeas and olives atop, making sure to keep each item grouped. Arrange eggs and anchovies atop. Drizzle with more dressing, then garnish with chives and parsley. Finish with flaky sea salt and serve at room temperature.