Ingredients
1cupsorghumrinsed in a fine mesh colander
3cupswater
2cupscherry tomatoes
1tbspolive oil
sea salt
2tbspolive oil
2tbsplemon juice
¼tspred pepper flakes
¼tspfine grain sea salt
1garlic clovepressed or minced
black pepperfreshly ground, to taste
3cupsbaby arugula
¼cupfetacrumbled
2tbspParmesan Cheesegrated
4ozchickpeasrinsed and drained, optional
Preparation
Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low.
Cook for about 55 to 65 minutes or until the sorghum is pleasantly tender but still has some chew to it.
Preheat oven to 400 degrees F. Line a small, rimmed baking sheet with parchment paper for easy cleanup.
Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt.
Roast for about 18 minutes or until the tomatoes are soft, plump, and starting to burst open.
Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.
Once the sorghum is done cooking: Drain off any excess water and pour the cooked sorghum into a serving bowl.
Pour in all of the dressing, all of the cherry tomatoes and their juices, the arugula, feta, Parmesan, and chickpeas. Toss well and serve.
