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Summer Grain Salad

A farro salad with roasted chickpeas, charred corn, dried apricots and plenty of herbs, dressed simply with lemon and olive oil. It holds up well in the fridge, so it works as a packed lunch or a side for grilled vegetables.

Serves 6 · 50 min · salad · vegetarian

Ingredients

  • 1 can garbanzo beans, drained and rinsed; 15-ounce can
  • 3 tablespoon extra-virgin olive oil, more for drizzling
  • 3 ear corn, husked
  • 2 tablespoon lemon juice, fresh
  • 2 clove garlic, grated
  • ½ teaspoon sea salt, more to taste
  • black pepper, freshly ground, to taste
  • red pepper flakes, to taste
  • 4 cup farro, cooked, from 1½ cups uncooked
  • ½ cup dried apricots, diced
  • ½ cup parsley, finely chopped, fresh
  • ½ cup toasted almonds, toasted
  • ½ cup pickled red onions
  • 1 cup basil, fresh leaves
  • 2 ounce goat or feta cheese (optional)

Method

  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.

Notes

The page notes it can be served as a side dish with grilled vegetables or protein, or packed up as a make-ahead lunch.