Summer Grain Salad

Prep Time: 20 minutes 
Cook Time: 30 minutes 
Serves 6
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.


  • 1 15-oz can of low sodium chickpeas (also called garbanzo beans) or 1 15-oz can of your favorite beans (black beans, kidney beans, cannellini beans, etc.)
  • 3 tablespoons Extra-Virgin Olive Oil, more for drizzling
  • 3 ears of corn, husked or 1 15-oz can of corn kernels (drained and rinsed)
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, grated
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Red pepper flakes (optional)
  • 4 cups cooked farro, quinoa, wild rice, or grain of choice from 1½ cups uncooked
  •  cup dried apricots, diced
  • ½ cup finely chopped fresh parsley  (optional)
  • ½ cup Open Nature® toasted almonds
  •  cup pickled red onions
  • 1 cup fresh basil leaves
  • 2 ounces goat or feta cheese, optional


  • 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.