Summer Grain Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh grain salad of farro with chickpeas, corn, dried apricots, and vegetables in a lemon-garlic dressing. Hearty as a main or light as a side, it's great for meal prep and warm-weather eating.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 138mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 71mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.