Mediterranean Sorghum Salad

Name: Mediterranean Sorghum Salad
Ingredients: 1 cup whole-grain sorghum (for Salad:); 4 cups water (for Salad:); 1 can chickpeas (garbanzo beans), rinsed and drained (for Salad:); 1 English cucumber, peeled and chopped (for Salad:); 1/3 cup toasted walnuts, coarsely chopped (for Salad:); 3 green onions, chopped (for Salad:); 1 cup cherry tomatoes, cut in half (for Salad:); 1 cup chopped fresh Italian parsley (you can swap part of this for fresh oregano or basil) (for Salad:); ½ cup crumbled feta cheese (for Salad:); ¼ cup olive oil (for Dressing: ); 3 tablespoons fresh lemon juice (for Dressing: ); 1 garlic clove, minced (for Dressing: ); 1 teaspoon sea salt, or to taste (for Dressing: ); Freshly ground pepper to taste (for Dressing: )

Yield

6-8

Sorghum Form

Whole Grain

Recipe developed by:
Carrie Dennett, MPH, RDN, CD, as posted in The Seattle Times on Aug. 10, 2016

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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

Instructions

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.