1. Prepare grill on medium to medium-low heat. Using ½ teaspoon olive oil, lightly grease grill grate with a wire-bristled brush.
In a large plastic resealable bag, place sliced zucchini, yellow squash, remaining olive oil, sea salt, and pepper. Seal bag and shake well to coat the zucchini and yellow squash.
Stack grape tomatoes on skewers.
Grill the zucchini, yellow squash, and tomatoes for 3 minutes, flip vegetables and grill an additional 3-4 minutes or until tender and lightly browned (grape tomatoes may cook faster than other vegetables.) Remove from heat and set vegetables aside.
In a small bowl prepare dressing – add Tahini, garlic, ginger, lemon juice and sorghum syrup, mix together well. Add water and whisk until emulsified.
In 4 bowls, evenly distribute sorghum to the bottom of the bowl and top with grilled zucchini, yellow squash, tomatoes, chickpeas, and hemp hearts. Drizzle 2 tablespoons of the Tahini dressing over vegetables
Serving size: 2 cups, Calories: 495 calories, Fat: 20 grams, Saturated fat: 3 grams, Carbohydrates: 60 grams, Sugar: 13 grams, Sodium: 220 milligrams, Fiber: 13 grams, Protein: 18 grams, Cholesterol: 0 milligrams