This Summer Grain Salad is a vibrant celebration of fresh, wholesome ingredients that come together in just 50 minutes. Packed with nutty grains, crisp vegetables, and a zesty dressing, every bite offers a delightful mix of textures and flavors. The chewy grains contrast beautifully with the juicy tomatoes and crunchy cucumbers, while a tangy lemon vinaigrette ties it all together. Perfect for warm days, it’s light yet satisfying, making it an ideal side or main dish.
What makes this salad truly special is its versatility and ease—prep and cook time are minimal, leaving you more time to enjoy the sunshine. The bright, herbaceous notes and refreshing crunch make it a crowd-pleaser at picnics or weeknight dinners. Whether you’re craving something healthy or simply want to savor the essence of summer, this dish delivers. It’s a feast for the senses and a breeze to prepare!
Fresh & Flavorful Ingredients
- 1 (15-ounce) can O Organics® Garbanzo Beans, drained and rinsed (pat dry for crispiness)
- 3 tablespoons O Organics® Extra-Virgin Olive Oil, plus extra for drizzling
- 3 ears corn, husked
- 2 tablespoons fresh lemon juice (adjust to taste)
- 2 garlic cloves, grated (or minced)
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Pinch of red pepper flakes (optional, for a hint of spice)
- 4 cups cooked farro (from 1½ cups uncooked)
- ⅓ cup dried apricots, diced (substitute with raisins or cranberries)
- ½ cup finely chopped fresh parsley
- ½ cup Open Nature® toasted almonds (or substitute with walnuts or pecans)
- ⅓ cup pickled red onions (store-bought or homemade)
- 1 cup fresh basil leaves, torn or whole
- 2 ounces goat or feta cheese, crumbled (optional, for a creamy finish)
Simple Step-by-Step Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Prepare the garbanzo beans: Spread them on a kitchen towel, pat dry, and remove any loose skins. Transfer to the baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20–30 minutes, or until golden brown and crisp.
- Grill the corn: Heat a grill pan to medium-high heat. Place the corn on the pan and cook, turning every 3–5 minutes, until all sides are cooked and light char marks form, about 15 minutes. Remove and slice the kernels off the cob.
- Make the dressing: In a large mixing bowl, whisk together 3 tablespoons olive oil, lemon juice, grated garlic, salt, several grinds of black pepper, and a pinch of red pepper flakes.
- Assemble the salad: Add the cooked farro, corn kernels, diced apricots, and parsley to the dressing. Toss until well combined.
- Serve: Divide the salad among bowls or containers. Top with roasted garbanzo beans, toasted almonds, pickled red onions, fresh basil, and crumbled goat or feta cheese (if using).
Storage and Reheating Tips
This Summer Grain Salad stays fresh in an airtight container in the fridge for up to 3 days. If you’re meal prepping, store the roasted garbanzo beans and almonds separately to keep them crisp. To reheat, gently warm the salad in the microwave or enjoy it cold—it’s just as delicious either way!
Recipe Variations to Try
Feel free to mix it up! Swap farro for quinoa or brown rice, or use fresh peaches instead of dried apricots for a juicier twist. For a vegan version, skip the goat cheese or substitute it with a dollop of dairy-free yogurt. You can also add avocado slices for extra creaminess.
Time-Saving Hacks
To save time, use pre-cooked farro or canned chickpeas (skip roasting if you’re in a rush). Grill the corn ahead of time and store the kernels in the fridge. Pre-chopped parsley and store-bought pickled onions are also great shortcuts without sacrificing flavor.
Serving Suggestions
This salad is a star on its own, but it pairs beautifully with grilled chicken, shrimp, or tofu for added protein. Serve it as a side at your next BBQ or pack it for a picnic—it’s versatile and always a crowd-pleaser!
Equipment Guidance
A grill pan works wonders for the corn, but if you don’t have one, a regular skillet or outdoor grill will do. For roasting the garbanzo beans, a parchment-lined baking sheet ensures easy cleanup. A sharp knife and a sturdy mixing bowl are all you need to pull this recipe together.
Summer Grain Salad
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 cloves garlic, 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
Instructions
- 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.
- 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.
- 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.
- 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.