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Chickpea and Sorghum Vegetable Bowl

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

Balsamic Dressing

  • 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

Salad

  • 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

Instructions

Balsamic Dressing

  1. 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.

Salad

  1. Place the carrots, zucchini, and cucumber 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 tablespoons of balsamic dressing to each salad bowl.

Recipe Notes

*If you have an almond allergy, use pumpkin seeds or sunflower seeds.

Nutrient Analysis:
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