Name: Roasted Cherry Tomato, Arugula and Sorghum Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 cup sorghum, rinsed in a fine mesh colander; 3 cups water; 1 pint cherry tomatoes; 1 tablespoon olive oil; Sea salt; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1/4 teaspoon red pepper flakes; 1/4 teaspoon fine grain sea salt; 1 clove garlic, pressed or minced; Freshly ground black pepper, to taste; 3 cups baby arugula*; 1/4 cup crumbled feta; 2 tablespoons grated Parmesan cheese; Optional: 1 can (14 ounces) chickpeas, rinsed and drained