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


1️⃣ 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.

2️⃣ 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.

3️⃣ 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.

4️⃣ Once sorghum has cooked, add finely chopped parsley and mint, red onion, capsicum, chickpeas, pomegranate, pistachios and olives. Mix well.

5️⃣ To make the dressing, combine all ingredients, whisk together, and pour over salad.


Servings : 4
Ready in : 45 Minutes
Course : Dinner, Lunch, Main Dish
Calories: 517kcal

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