I know, I know - we're just 2 full days into Spring and I'm already over here posting a summer salad recipe. In my defense - the thermostat hit 80 degrees in Georgia yesterday, so it feels a whole lot more like summer than spring in my town.😎 And yes, I blame the weather for forcing me to put away the winter soups and break out my new summer salad recipes so early in the season.😅
Green salads are great but sometimes I like to switch out my greens for grains. Grains bowls are my go-to lunch lately. I blame Panera. (Apparently, I'm taking zero accountability for my food choices.🤣) Ever since I was introduced to their mediterranean grain bowl - I've been hooked. I started by recreating their scrumptious bowl at home and it didn't take long for me to branch out to all sorts of other grain bowl creations from there.
This summer grain bowl combines some of my very favorite ingredients into one delicious salad. Crispy, roasted chick peas, nutty, chewy farro, toasted slivered almonds, sweet corn, fresh basil and dried apricots - does that sound as good to you as it does to me? This protein packed flavor bomb is super satisfying and a great meat-less lunch option.
Summer Grain Salad
1 15-ounce can garbanzo Beans, drained and rinsed
4 Tablespoons olive oil
1 cup frozen corn ears, thawed
2 Tablespoons fresh lemon juice
2 garlic cloves, minced
½ teaspoon sea salt
red pepper flakes
4 cups cooked farro, from 1½ cups uncooked
⅓ cup dried apricots, diced
½ cup finely chopped fresh parsley
½ cup slivered almonds
1 cup fresh basil leaves
Add the farro, corn, apricots, and parsley and toss.
Divide salad among bowls. Top with garbanzo beans, almonds and basil. I recommend adding the dressing just before serving.
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