Vegan Thanksgiving Sides | Farro Corn Salad

Ingredients
1 Can Chickpeas, Drained
1 Bag Frozen Corn
1/2 Package Cherry Tomatoes
1/2 Bag Arugula
2-3 Cups Cooked Barley
Salad Dressing of Choice

Put the chickpeas & corn on a large lined baking sheet and place in the oven at 400 degrees for about 40 minutes. While that is roasting, cook your barley according to package directions. Drain the barley and add to a bowl with the arugula and some salad dressing. Stir to coat and the heat from the barley will wilt the arugula. Add the roasted chickpeas, tomatoes, and corn and stir. Serve cold or room temperature.