Grain Garden

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

Instruction

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.
2. 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.
3. 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.
4. 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.
5. 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.