Mediterranean Sorghum Salad
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sorghumcheckoff.com.
Cooking tools:
- Saucepan
- Stove
- Colander
- Fork
- Can opener
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
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: )
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