Ingredients
| Quantity | Ingredients |
|---|---|
| Salad: | |
| 1 cup | whole-grain sorghum |
| 4 cups | water |
| 1 can | chickpeas (garbanzo beans), rinsed and drained |
| 1 | English cucumber, peeled and chopped |
| 1/3 cup | toasted walnuts, coarsely chopped |
| 3 | green onions, chopped |
| 1 cup | cherry tomatoes, cut in half |
| 1 cup | chopped fresh Italian parsley (you can swap part of this for fresh oregano or basil) |
| ½ cup | crumbled feta cheese |
| Dressing: | |
| ¼ cup | olive oil |
| 3 tablespoons | fresh lemon juice |
| 1 | garlic clove, minced |
| 1 teaspoon | sea salt, or to taste |
| Freshly ground pepper to taste |
Directions
Rinse and drain the sorghum. Bring the water to boil in a medium saucepan, then add the sorghum. Cover, reduce heat and simmer for 45 minutes or until tender. Cool sorghum to room temperature, fluffing with a fork occasionally.
Meanwhile, make the dressing and prep the rest of the ingredients.
In a large bowl, combine the next four ingredients (chickpeas through green onions). Add the sorghum and gently stir to combine. Drizzle the dressing over the contents and stir again. Add the cherry tomatoes, fresh herbs and feta and gently fold to combine. Adjust salt and pepper to taste, and serve.
Serves 6-8
Source: www.simplysorghum.com