Sorghum and Chickpea Salad – FSP

Servings

Serving size

3/4 cup

COOKING TIME

4 hours

Ingredients

3 quart Water (enough to cover sorghum)

1 wedge yields Lemon juice

1 cup Sorghum grain

5 cup Water

1 15 ounce can Canned no salt added chickpeas (drained and rinsed)

4 tsp. Specialty Spice (Za'atar)(divided)

1/2 tsp. Ground cumin

1/4 tsp. Paprika

3 Tbsp. Olive oil (divided)

2 Tbsp Lemon juice

2 clove Garlic, raw

1 tsp. Honey (or pomegranate molasses)

1/4 tsp. Salt

1 Large Red bell peppers (roasted, seeded, stemmed, julienned)

1 cup Fresh parsley (chopped)

1 cup Fresh mint (chopped)

1 medium Red onion (julienned)

1/2 cup seeds/juice sacs Pomegranates, raw

1/2 cup Pistachios, shelled

Instructions

Gather all ingredients and equipment.

Soak sorghum covered by 2-3 inches of water and a squeeze of lemon juice for at least 2 hours.

Drain and rinse sorghum. Then add to a pot with 5 cups water. Bring to a boil, cover, reduce to low heat. Cook for 45 minutes.

Preheat oven to 375°F (190°C).

Prepare the chickpeas: drain and rinse, then dry between paper towels removing as much moisture as possible. Place chickpeas in a bowl, add 1 teaspoon za'tar, cumin, and paprika, drizzle with 1 teaspoon of olive oil, and toss to coat. Roast at 375°F until crisp.

Prepare the dressing: combine the remaining olive oil, lemon juice, garlic, za'tar, sweetener, and salt.

When sorghum and chickpeas are cooked and cooled combine with red pepper, onion, parsley, mint, pomegranate seeds, and nuts. Toss with dressing.