Summer Grain Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C and line a large baking sheet with parchment paper. Spread the chickpeas 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.

Step 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.

Step 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.

Step 4

Divide the salad among bowls (or into individual containers), and top with the roasted chickpeas, almonds, pickled onions, basil, and goat cheese, if using.

↑Support creators by visiting their site 😊