Chickpea and Sorghum Vegetable Bowl

6.13.16 / Comment

Spiralized veggie, sorghum salad

This light, flavorful, and nutritionally dense salad is perfect for batch cooking, outdoor eating, or sharing with your friends and family. Not only does this salad fill you up, but it keeps well in the refrigerator, too! When you store it in a sealed container, the vegetables will last between four to seven days, which makes it the perfect salad to serve for dinners every night of the week. We also love using whole grain sorghum in this recipe, because it adds the perfect amount of density without being too overbearing. Studies have shown that sorghum can reduce glucose responses, which may suggest that sorghum could be beneficial in managing glucose and insulin levels (1). Sorghum is also naturally low in fat, sodium, and cholesterol, which makes it the perfect grain to incorporate in almost any meal you choose, including this salad.  You can learn how to cook sorghum here. So go ahead and enjoy this salad all week long–it’s sure to become a staple in your house!

Chickpea and Sorghum Vegetable Bowl
 
Prep time
Cook time
Total time
 
Serves: 2 servings
Ingredients
Balsamic Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon sorghum syrup
  • 1 teaspoon lemon juice
  • ½ teaspoon Dijon Mustard
  • 1 clove garlic, minced
Salad:
  • 1 zucchini, spiralized
  • 1 large seedless cucumber, spiralized
  • 4-carrots spiralized
  • ½ cup COOKED whole grain sorghum
  • ½ cup garbanzo beans
  • ¼ cup sliced almonds
  • 1½ tablespoons hemp hearts
Instructions
Balsamic Dressing:
  1. In a small bowl, add all of ingredients and whisk until ingredients are emulsified.
Salad:
  1. Place the zucchini, cucumber, and carrots in a large mixing bowl and drizzle with 2 tablespoons of balsamic dressing.
  2. Add whole grain sorghum, garbanzo beans, almonds and hemp hearts, and mix well.
  3. Divide into two salad bowls, and add an additional 2 tablespoon of balsamic dressing to each salad bowl.
Notes
If you have an almond allergy, use pumpkin seeds (pepitas) or sunflower seeds.

If using 1 tablespoon of salad dressing:
Calories: 370 calories Fat: 17 grams Saturated fat: 2 grams, Carbohydrates: 45 grams, Sugar: 11 grams, Sodium: 85 milligrams, Fiber: 9 grams, Protein 13 grams Cholesterol: 0 milligrams
Nutrition Information
Calories: 440 calories, Fat: 24 grams, Saturated fat: 3 grams, Carbohydrates: 45 grams, Sugar: 11 grams, Sodium: 105 milligrams, Fiber: 9 grams, Protein: 13 grams, Cholesterol: 0 milligrams

(1) Grain Sorghum Muffin Reduces Glucose and Insulin Responses in Men. Food and Function. http://www.ncbi.nlm.nih.gov/pubmed/24608948

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

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