Name: Summer Grain Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 15-ounce can O Organics® Garbanzo Beans (drained and rinsed); 3 tablespoons O Organics® Extra-Virgin Olive Oil (more for drizzling); 3 ears corn (husked); 2 tablespoons fresh lemon juice; 2 garlic cloves (grated); ½ teaspoon sea salt (more to taste); Freshly ground black pepper; Red pepper flakes; 4 cups cooked farro (from 1½ cups uncooked); ⅓ cup dried apricots (diced); ½ cup finely chopped fresh parsley; ½ cup Open Nature® toasted almonds; ⅓ cup pickled red onions; 1 cup fresh basil leaves; 2 ounces goat or feta cheese (optional)

Summer Grain Salad

This summer grain salad is so fresh and satisfying! Serve it as a side dish with grilled vegetables or your favorite protein, or pack it up for an easy, make-ahead lunch.

50 min total 20 min prep 30 min cook 6

Instructions

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1 Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the garbanzo beans on a kitchen towel and pat them dry. Remove any loose skins. Transfer to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast for 20 to 30 minutes, or until golden brown and crisp.
2 Heat a grill pan to medium-high heat. Place the corn on the pan and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove and slice the kernels off the cob.
3 In a large mixing bowl, whisk together the 3 tablespoons olive oil, lemon juice, garlic, salt, several grinds of pepper, and a pinch of red pepper flakes. Add the farro, corn, apricots, and parsley, and toss.
4 Divide the salad among bowls (or into individual containers), and top with the roasted garbanzo beans, almonds, pickled onions, basil, and goat cheese, if using.