Sorghum and Chickpea Salad - FSP - mds.CulinaryMedicine.org

Ingredients

• 3 quart Water (enough to cover sorghum)
• 1 wedge yields Lemon juice
• 1 cup Sorghum grain
• 5 cup Water
• 1 15 ounce can Canned no salt added chickpeas (drained and rinsed)
• 4 tsp (Za'atar)(divided)
• 1/2 tsp Ground cumin
• 1/4 tsp Paprika
• 3 Tbsp Olive oil (divided)
• 2 Tbsp Lemon juice
• 2 clove Garlic, raw
• 1 tsp Honey (or pomegranate molasses)
• 1/4 tsp Salt
• 1 Large Red bell peppers (roasted, seeded, stemmed, julienned)
• 1 cup Fresh parsley (chopped)
• 1 cup Fresh mint (chopped)
• 1 medium Red onion (julienned)
• 1/2 cup seeds/juice sacs
• 1/2 cup Pomegranates, raw
• 1/2 cup Pistachios, shelled