Sorghum Salad with Lemon Dressing Recipe

Sorghum:

1. Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low.

2. Cook for about 55 to 65 minutes or until the sorghum is pleasantly tender but still has some chew to it.

Cherry tomatoes:

1. Preheat oven to 400 degrees F. Line a small, rimmed baking sheet with parchment paper for easy cleanup.

2. Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt.

3. Roast for about 18 minutes or until the tomatoes are soft, plump, and starting to burst open.

Lemon Dressing:

1. Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.

2. Once the sorghum is done cooking: Drain off any excess water and pour the cooked sorghum into a serving bowl.

3. Pour in all of the dressing, all of the cherry tomatoes and their juices, the arugula, feta, Parmesan, and chickpeas. Toss well and serve.