Mediterranean Sorghum Salad

Ingredients

• 1 cup whole grain sorghum
• 4 cups water
• 1 can chickpeas, rinsed & drained
• 1 English cucumber, peeled & chopped
• 1/3 cup walnuts, toasted & chopped
• 3 green onions, chopped
• 1 cup cherry tomatoes, cut in half
• 1 cup Italian parsley, fresh, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 3 Tbsp. lemon juice, fresh
• 1 clove garlic, minced
• Salt & pepper to taste

Instructions

1. Rinse and drain the dry sorghum. In a medium saucepan bring four cups of water to a boil, add sorghum and reduce heat to simmer. Cover and cook for 45 minutes or until sorghum is tender. Remove from heat, let cool and fluff with a fork.
2. In the meantime, whisk the dressing ingredients until combined.
3. In a large bowl combine the chickpeas, cucumber, walnuts and green onions. Next add the cooked sorghum and toss. Add the dressing and mix. Lastly, fold in the tomatoes, fresh herbs and feta. Season with salt and pepper to taste.

Nutrition per serving: 290 calories, 36 g carbohydrates, 10 mg cholesterol, 14 g fat, 6 g fiber, 10 g protein, 320 mg sodium, 4 g sugar.

Recipe from: Sorghumcheckoff.com