Sorghum, Roast Tomatoes + Arugula Salad

Add chickpeas + tofu “feta” for a hearty + filling dish

Ingredients

• 1 cup sorghum grains

• 3 cups water, or veg stock or half water half stock

• 1 container baby tomatoes

• 5=6 cups arugula

• 1 1/2 cups cooked chickpeas or 1 can

• 2 cups tofu feta

Dressing

• Juice of 2 lemons

• 3 Tbs olive oil

• 3 garlic cloves, minced

• 1 tsp Djon mustard

• Salt + pepper, to taste

Instructions

• Bring water or veg stock and sorghum to a boil. Lower temperature and simmer for 50-60 min

• Set oven to 400º

• Mix tomatoes with a dash of olive oil and salt and pepper and roast for 18 min

• Mix all dressing ingredients and mix into warm sorghum and tomatoes

• Add chickpeas, feta and arugula and let it stand at room temperature for about an hour

• Serve at room temperature

Notes

• Serves 4

• This grain can be used in any salad or dish as a substitute for other grains like faro, quinoa, barley

Adapted from and thanks to Cookie + Kate