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.