Grain Salad

Chickpeas, 400g can, drained, rinsed and dried
Olive oil, 3 tbs, plus more
Corn, 3 ears, husked
Lemon juice, 2 tbs
Garlic powder, 1/2 tsp
Sea salt, 1/2 tsp
Freshly ground black pepper
Chilli flakes, to taste
Farro, 4 cups, cooked
Dried apricots, 1/3 cup, finely diced
Fresh parsley, 1/2 cup, washed and finely chopped
Almonds, 1/2 cup, toasted
Red onion, 1/3 cup, finely diced, macerated in lime juice for 60 minutes
Basil leaves, 1 cup
Feta cheese, 100g, crumbled

Preheat the oven to 200 degrees celsius (fan-forced).

Line a baking tray with baking paper.

Place the chickpeas in a bowl, sprinkle with salt and pepper, rub the salt and pepper into the chickpeas, using your hands. Drizzle a little olive oil over the chickpeas and stir to combine.

Tip the chickpeas onto the baking tray and roast for 20 minutes or until crisp.

Heat the grill to medium-high heat.

Place the corn on a baking tray and cook, turning regularly until the corn is cooked and lightly charred, about 15 minutes.

Remove and slice the kernels off the cob.

Whisk together the olive oil, lemon juice, garlic powder, salt, black pepper and a pinch of chilli in a bowl.

Add the farro, corn, apricots, and parsley, and toss.

Top the salad with chickpeas, almonds, drained onions, basil and feta.