Chickpea Sorghum Salad
May 13, 2022
Chickpea Sorghum Salad (Recipe)
1 cup sorghum
5 cups water
1x 400g tin of chickpeas
2 red capsicum
1 large bunch parsley flat leaf
1 large bunch mint
1 red onion finely sliced
1/2 cup pomegranate arils
small handful pistachios
small handful green olives
To coat the chickpeas:
1 teaspoon za'atar spice blend dried thyme, marjoram, oregano, sumac, sea salt, toasted sesame seeds
1/2 teaspoon cumin powder
1/4 teaspoon paprika powder
drizzle of olive oil
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic minced
1 teaspoon za'atar spice blend
1 teaspoon pomegranate molasses
couple of pinches coarse sea salt
Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.
While the sorghum cooks, place whole capsicum in the oven on a high rack, grill at a high temperature, turning with tongs periodically. Once blackened, remove and let cool. Cut them open and de-seed, then slice thinly. An option - simply add raw.
To prepare the chickpeas, drain and rinse well, then rub as dry as possible between two paper towels. Place them in a small bowl, add spices, drizzle with oil and toss to coat. If desired, add to a hot pan and cook them till they have popped and are crispy, otherwise add to salad as is.
Once sorghum has cooked, add finely chopped parsley and mint, red onion, capsicum, chickpeas, pomegranate, pistachios and olives. Mix well.
To make the dressing, combine all ingredients, whisk together, and pour over salad.
Servings : 4
Ready in : 45 Minutes
Course : Dinner, Lunch, Main Dish
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