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Chickpea Sorghum Salad

Chickpea Sorghum Salad

Naturopath Lauren Glucina
A delicious Middle Eastern inspired salad filled with fresh herbs and spices. Sorghum is a gluten-free grain hailing from Africa with a lovely mild taste and chewy texture. Packed with B-group vitamins. Prep time excludes the overnight soaking of the sorghum. Serves 4-6.
5 from 10 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 45 minutes
Course Salad
Cuisine Middle Eastern, Vegetarian
Servings 4
Calories 517 kcal

Ingredients
  

SALAD:

  • 1 cup sorghum
  • 5 cups water you could use a little stock here too
  • 1x 400g tin of chickpeas organic and BPA free
  • 2 red capsicum
  • 1 large bunch parsley flat leaf
  • 1 large bunch mint
  • 1 red onion finely sliced
  • 1/2 cup pomegranate arils
  • small handful pistachios
  • small handful green olives

TO COAT THE CHICKPEAS:

  • 1 teaspoon za'atar spice blend dried thyme, marjoram, oregano, sumac, sea salt, toasted sesame seeds
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon paprika powder
  • drizzle of olive oil

DRESSING:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon za'atar spice blend
  • 1 teaspoon pomegranate molasses
  • couple of pinches coarse sea salt

Instructions
 

  • The night before, soak the sorghum grains in ample water with a splash of lemon juice or apple cider vinegar if you have it on hand. When you are ready to cook, rinse and drain well, then add to a pot with 5 cups water (a little vege stock will add extra flavour). Cover, bring to a boil, then reduce to low heat. Cook for 45 minutes, the sorghum should be soft yet slightly chewy.
  • While the sorghum cooks, place whole capsicum in the oven on a high rack, grill at a high temperature, turning with tongs periodically. Once blackened, remove and let cool. Cut them open and de-seed, then slice thinly. An option - simply add raw.
  • To prepare the chickpeas, drain and rinse well, then rub as dry as possible between two paper towels. Place them in a small bowl, add spices, drizzle with oil and toss to coat. If desired, add to a hot pan and cook them till they have popped and are crispy, otherwise add to salad as is.
  • Once sorghum has cooked, add finely chopped parsley and mint, red onion, capsicum, chickpeas, pomegranate, pistachios and olives. Mix well.
  • To make the dressing, combine all ingredients, whisk together, and pour over salad.

Notes

  • Soaking the sorghum before cooking will give a softer texture.
  • You don't need to crisp up the chickpeas in a pan - you can simply coat in spices and oil and add as is.
  • I recommend blackening and peeling the capsicum (yum!) but fresh and raw also works.
  • You could use store-bought spice blends, or make your own at home using similar spices.
  • If you're of the more-is-better mindset - go for it with these tangy Preserved Lemons.
  • Nutrition panel is an estimate only.

Nutrition

Calories: 517kcalCarbohydrates: 66gProtein: 16gFat: 19gSodium: 211mgFiber: 17gSugar: 8gVitamin C: 31.4mgCalcium: 50mgIron: 3.4mg
Keyword Sorghum Salad
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