Sorghum Salad with Chickpeas and Masala Spice (Vegan, Gluten-Free)

Sharon Palmer

Whole grain sorghum is the start of something beautiful in this flavorful, protein-rich salad featuring summer vegetables and masala spices. In this simple, plant-based recipe for Sorghum Salad with Chickpeas and Masala Spice, all you have to do is mix together cooked sorghum (an ancient, gluten-free whole grain) with chickpeas, bell pepper, cucumber, tomatoes, and herbs with an Indian-inspired masala spice vinaigrette and leafy greens. This hearty salad holds up for a few days and is a great potluck contribution or meal prep dish to tote along with you, wherever you go.

 

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Sorghum Salad with Chickpeas and Masala Spice (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings (3/4 cup serving size) 1x
  • Diet: Vegan

Description

Whole grain sorghum is the start of something beautiful in this flavorful, protein-rich salad featuring summer vegetables and masala spices.


Scale

Ingredients

  • 2 cups baby salad leaves, such as spinach, kale or arugula
  • 1 cup chickpeas, canned, drained
  • 1 ½ cups cooked sorghum, cooled (per package directions)
  • 1 small bell pepper (green, yellow, red or purple), diced
  • 2 green onions, diced
  • 2 tablespoons chopped fresh parsley
  • 1 small Persian cucumber, unpeeled, chopped
  • 1/2 cup cherry tomatoes (yellow or red), cut in half
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 1/2 tablespoon masala spice blend*
  • Sea salt (optional)

Instructions

  1. Line a platter or salad bowl with leaves.
  2. Place frozen green chickpeas in a medium pot and boil for 3-5 minutes, just until tender. Drain and cool.
  3. In a large bowl, add cooled chickpeas, sorghum, bell pepper, green onions, cilantro, cucumber and tomatoes. Toss together.
  4. In a small dish, whisk together EVOO, lemon juice, garlic, and masala spice blend. May add a pinch of sea salt, if desired.
  5. Toss dressing into the sorghum mixture and combine well.
  6. Arrange sorghum salad mixture on top of leafy greens in bowl or platter.
  7. Serve immediately or chill until serving time.
  8. Makes 8 servings (3/4 cup serving size)

Notes

*Masala spice is available at spice shops or online. Or you can make your own by mixing coriander, cumin, black pepper, cloves, chili powder, nutmeg, cinnamon, and cardamom.

Instant Pot Directions: To cook sorghum, place sorghum in the container of the Instant Pot. Press “Multigrain” setting. Cook according to manufacturer’s directions. Follow above directions using cooked sorghum.

Slow cooker Directions: To cook sorghum, place sorghum in the container of the Slow cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Follow above directions using cooked sorghum.

  • Category: Salad
  • Cuisine: American, Indian

Nutrition

  • Serving Size: 1 serving

Keywords: sorghum salad, green chickpea, vegan salad, tikka masala

Try a few of my other favorite plant-based salad recipes:

Pomegranate Avocado Quinoa Salad
Quinoa Waldorf Salad with Walnut Vinaigrette
Mediterranean Persimmon White Bean Kale Salad

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