Summer Grain Bowl

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 Tablespoons lemon juice, fresh
• 3 Tablespoons olive oil
• 3/4 cup corn, fresh
• 2 cloves garlic, minced
• 4 cups farro, cooked (1 1/2 cups uncooked)
• 1/2 cup apricots, dried, diced
• 1/2 cup parsley, fresh, chopped
• 1/2 cup toasted almonds
• 1/2 cup red onion, pickled
• 1 cup basil, fresh
• 1/2 teaspoon salt
• Black pepper to taste
• Red pepper flakes
• 2 ounces feta cheese, optional

Instructions:

1. Preheat the oven to 425 F and line a baking sheet with parchment paper. Add the chickpeas to the baking sheet and toss them with some olive oil and salt. Roast the chickpeas for about 25 to 30 minutes, or until they become crispy and golden brown.
2. Heat a pan on medium to high heat and add the corn and turn it so it all cooks evenly, about 15 minutes. 
3. In a large mixing bowl, whisk together the 3 Tablespoons olive oil, garlic, lemon juice, salt, pepper and red pepper flakes. Next, add in the farro, apricots, corn, and parsley and toss it all together. 
4. Divide the salad among 4 different bowls for reusable containers and top it with the chickpeas, pickled onions, almonds, basil, and feta cheese.