Roasted Cherry Tomato, Arugula and Sorghum Salad

Serves: 4 Save

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

Directions

Learn how to make this recipe at Cookie and Kate