Roasted Cherry Tomato, Arugula and Sorghum Salad

Ingredients (15)

• 1 cup sorghum, rinsed in a fine mesh colander
• 3 cups water
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• Sea salt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon fine grain sea salt
• 1 clove garlic, pressed or minced
• Freshly ground black pepper, to taste
• 3 cups baby arugula*
• 1/4 cup crumbled feta
• 2 tablespoons grated Parmesan cheese
• Optional: 1 can (14 ounces) chickpeas, rinsed and drained