Mediterranean Sorghum Salad - Sorghum Checkoff

Name: Mediterranean Sorghum Salad - Sorghum Checkoff
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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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: )