Chickpea Farro Niçoise
A Niçoise, reimagined—where the traditional tuna steps back and the garden takes the lead. Here, tender chickpeas offer heartiness and creaminess, mingling with the bright, briny notes of olives and anchovies. Green beans, gently sautéed with shallots, become something deeper, more fragrant—a contrast of warmth against the salad’s cool brightness.
Everything gathers atop a bed of farro, so nutty and pleasantly chewy, while the vinaigrette shimmers—lemony, herbaceous, with a subtle depth of umami—marrying all those flavors together. It’s a dish that feels like a long spring afternoon: nourishing, effortless and quietly indulgent.
Serves 4
INGREDIENTS
Vinaigrette
Juice of 1 lemon
1 tablespoon anchovy oil
3 tablespoons olive oil
1 tablespoon chives, minced, plus more for garnish
1 tablespoon flat leaf parsley, minced, plus more for garnish
1 teaspoon Dijon
Kosher salt and black pepper
Everything Else
1 cup farro
4 eggs
8 ounces green beans, trimmed
1 teaspoon olive oil
6 anchovy fillets
1 tablespoon of the oil from the jar reserved for vinaigrette
1 small shallot, sliced (approximately 2 tbsp)
1 pint cherry tomatoes, halved
1 cup chickpeas, drained and rinsed
½ cup niçoise olives
METHOD
To make the vinaigrette, combine lemon juice, anchovy oil, 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 and shallot, 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.