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Summer Grain Salad
This summer grain salad from LOVE AND LEMONS 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.
| TIME | SERVES | DIFFICULTY |
| 1 hour | 6 |
| INGREDIENTS |
1 tin chick peas, drained and rinsed or dried chick peas that have been soaked overnight and rinsed thoroughly. |
3 tablespoon 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 |
4 cups cooked barley from 1½ cups uncooked
|
⅓ cup dried apricots, diced |
½ cup finely chopped fresh parsley |
½ cup toasted almonds |
⅓ cup sauerkraut |
1 cup fresh basil leaves |
2 ounces goat or feta cheese, optional |
| METHOD |
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the chick peas 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. Add the barley, corn, apricots, and parsley, and toss. |
Divide the salad among bowls (or into individual containers), and top with the roasted chick peas, almonds, sauerkraut, basil, and goat cheese, if using. |
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