Veggie Packed Dinner
Freshen up your dinner menu with our Chickpea and Sorghum Vegetable Bowl. This light, flavorful, and nutritionally dense salad is perfect for batch cooking, outdoor eating, or sharing with your friends and family. This vegetable bowl is also perfect for an on-the-go lunch that won’t have you feeling weighed down the rest of the day, but will keep you full until dinner. Just toss it into a to-go bag and treat yourself to a healthy and nourishing lunch! 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. This is one recipe that will have your whole family going back for seconds!
Nutrient Booster: Sorghum
While we love everything about this salad, we especially appreciate the use of sorghum in this recipe, because it adds the perfect amount of density without being too overbearing. Sorghum is extremely healthful, too, as studies have shown that sorghum can reduce glucose responses, which may suggest that it 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. Since this bowl can be a full meal on its own, it is easy to pair with smaller sides. Try matching the veggie bowl with our Eggplant Pesto “Meatballs”. Both of these options present new combinations you may have never knew existed, and merging these different flavors is sure to wake your taste buds up! Our Chickpea and Sorghum Vegetable Bowl is a great staple recipe to have in your recipe archive, as it is easy to make and easy to store. Try this recipe out–we guarantee you will love it!
Chickpea and Sorghum Vegetable Bowl
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp sorghum syrup
- 1 tsp lemon juice
- 1/2 tsp dijon mustard
- 1 clove garlic, minced
- 4 carrots, spiralized
- 1 zucchini, spiralized
- 1 large seedless cucumber, spiralized
- 1/2 cup whole grain sorghum, cooked
- 1/2 cup garbanzo beans
- 1/4 cup sliced almonds*
- 1 1/2 tbsp hemp hearts
In a small bowl, add olive oil, balsamic vinegar, sorghum syrup, lemon juice, Dijon mustard, and garlic. Whisk until all ingredients are emulsified. Set aside.
Place the carrots, zucchini, and cucumber in a large mixing bowl and drizzle with 2 tablespoons of balsamic dressing.
Add whole grain sorghum, garbanzo beans, almonds and hemp hearts, and mix well.
Divide into two salad bowls, and add an additional 2 tablespoons of balsamic dressing to each salad bowl.
*If you have an almond allergy, use pumpkin seeds or sunflower seeds.
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
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.
(1) Gu X, Lee SO, Poquette NM. Grain Sorghum Muffin Reduces Glucose and Insulin Responses in Men. Food and Function. 2014 May;5(5):894-9. http://www.ncbi.nlm.nih.gov/pubmed/24608948.