BBQ Chickpea & Corn Grain Bowls with Spicy Cucumbers & Hard-Boiled Eggs

BBQ Chickpea & Corn Grain Bowls

with Spicy Cucumbers & Hard-Boiled Eggs

30 MIN
2 Servings
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    From the Test Kitchen

    This farro salad boasts delicious contrast from tender chickpeas tossed in a savory-sweet barbecue sauce, crunchy marinated cucumbers, and bites of sweet corn (charred to lightly caramelize the kernels for even more flavor).
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    BBQ Chickpea & Corn Grain Bowls with Spicy Cucumbers & Hard-Boiled Eggs
    Title
    • 2 Pasture-Raised Eggs
    • 1 15.5-Oz Can Chickpeas
    • ½ cup Semi-Pearled Farro
    • 2 ears Of Corn
    • 2 Persian Cucumbers
    • 2 Scallions
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Barbecue Sauce
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
    • 2 tsps Honey
    time-saving
    tips & techniques
    Cook the farro
    1 Cook the farro

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    Prepare the ingredients & make the vinaigrette
    2 Prepare the ingredients & make the vinaigrette

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the chickpeas. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the pepper; thoroughly wash your hands immediately after handing. In a bowl, combine the sliced cucumbers, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper. 

    Cook & slice the eggs
    3 Cook & slice the eggs

    Carefully add the eggs to the small pot of boiling water. Cook 9 minutes for hard-boiled. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; thinly slice. Season with salt and pepper. 

    Char the corn
    4 Char the corn

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm.

    Cook the chickpeas & serve your dish
    5 Cook the chickpeas & serve your dish

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the drained chickpeas and half the spice blend (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, add the vinaigrette; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced eggs, marinated cucumbers, cooked chickpeas, and charred corn. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the farro
    1 Cook the farro

    Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

    2 Prepare the ingredients & make the vinaigrette

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the chickpeas. Halve the cucumbers lengthwise; thinly slice crosswise. Roughly chop the pepper; thoroughly wash your hands immediately after handing. In a bowl, combine the sliced cucumbers, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper. 

    Prepare the ingredients & make the vinaigrette
    Cook & slice the eggs
    3 Cook & slice the eggs

    Carefully add the eggs to the small pot of boiling water. Cook 9 minutes for hard-boiled. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs; thinly slice. Season with salt and pepper. 

    4 Char the corn

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until charred (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm.

    Char the corn
    Cook the chickpeas & serve your dish
    5 Cook the chickpeas & serve your dish

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the drained chickpeas and half the spice blend (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the barbecue sauce (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked farro, add the vinaigrette; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced eggs, marinated cucumbers, cooked chickpeas, and charred corn. Garnish with the sliced green tops of the scallions. Enjoy!

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