📝 About This Recipe
Discover the ancient, nutty charm of sorghum in this vibrant grain salad that marries chewy texture with a burst of Mediterranean freshness. Often overlooked, sorghum is a gluten-free powerhouse that holds its shape beautifully, making it the perfect canvas for zesty herbs, crunchy roasted chickpeas, and a velvety tahini dressing. This dish is a celebration of textures and wholesome ingredients, offering a sophisticated alternative to traditional pasta or rice salads.
🥗 Ingredients
The Grains & Legumes
- 1 cup Whole grain sorghum (rinsed thoroughly)
- 3 cups Vegetable broth (low sodium preferred)
- 15 ounces Chickpeas (1 can, drained, rinsed, and patted dry)
- 2 tablespoons Extra virgin olive oil (for roasting)
- 1 teaspoon Smoked paprika
Fresh Produce & Texture
- 1 cup English cucumber (diced into 1/2 inch pieces)
- 1 cup Cherry tomatoes (halved)
- 1/4 cup Red onion (very finely minced)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 1/4 cup Fresh mint leaves (chiffonade)
- 1/2 cup Feta cheese (crumbled)
Lemon-Tahini Dressing
- 3 tablespoons Tahini (well-stirred)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Maple syrup (to balance acidity)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Sea salt and black pepper (or to taste)
- 2-3 tablespoons Warm water (to thin to desired consistency)
👨🍳 Instructions
-
1
In a medium saucepan, combine the rinsed sorghum and vegetable broth. Bring to a boil over high heat.
-
2
Once boiling, reduce the heat to low, cover tightly, and simmer. Cook for 50-60 minutes, or until the grains are tender but still have a pleasant, chewy 'pop'.
-
3
While the sorghum cooks, preheat your oven to 400°F (200°C). Toss the dried chickpeas with olive oil, smoked paprika, and a pinch of salt on a rimmed baking sheet.
-
4
Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy. Set aside to cool.
-
5
Prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, and grated garlic. The mixture may seize up and become thick.
-
6
Gradually whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Season with salt and pepper.
-
7
Once the sorghum is finished cooking, drain any excess liquid. Spread the grains out on a large plate or tray to cool for 10 minutes; this prevents them from steaming the fresh vegetables.
-
8
In a large mixing bowl, combine the slightly cooled sorghum, diced cucumber, halved cherry tomatoes, and minced red onion.
-
9
Add the chopped parsley and mint to the bowl. Toss gently to distribute the herbs evenly.
-
10
Pour half of the lemon-tahini dressing over the salad and toss to coat the grains thoroughly.
-
11
Fold in the crumbled feta cheese and the roasted chickpeas, reserving a few chickpeas for garnish to maintain their crunch.
-
12
Taste and adjust seasoning, adding more dressing or a squeeze of lemon if needed. Transfer to a serving platter and top with the remaining chickpeas and a final sprinkle of herbs.
💡 Chef's Tips
Soak the sorghum overnight in water to reduce the cooking time by about 15-20 minutes. Ensure the chickpeas are very dry before roasting to achieve maximum crispiness. If you don't have sorghum, pearled farro or hulled millet make excellent substitutes with similar textures. This salad tastes even better after 30 minutes of resting, as the grains absorb the dressing's flavors. Avoid overcooking the sorghum; it should be firm to the bite, not mushy like porridge.
🍽️ Serving Suggestions
Pair with grilled chicken skewers or lamb chops for a complete Mediterranean feast. Serve alongside a bowl of creamy hummus and warm pita bread. Enjoy with a crisp, chilled glass of Sauvignon Blanc or a sparkling lemon-mint water. Pack it for a picnic or work lunch, as it holds up beautifully without wilting. Add a handful of toasted pine nuts or slivered almonds for extra crunch.