Sorghum Chickpea Bowl

• Vegan
• Gluten free

• Produce

  • 1 (15 ounce bpa-free can chickpeas
  • 1 Avocado, ripe pitted, and diced
  • 2 tbsp Basil, fresh
  • 1 Garlic clove, small
  • 1 head Kale
  • 2 tbsp Parsley, fresh
  • 2 Red bell pepper, roasted slices
  • 1 Scallion
  • 1/4 cup White onion

• Condiments

  • 1/2 cup Black olives
  • 2 tbsp Lemon juice, freshly squeezed
  • 1 cup Sorghum

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on thehealthyapple.com

Description

Ingredients

• 1 cup sorghum
• 1 (15 ounce) BPA-Free can chickpeas (garbanzo beans), drained and rinsed
• 3 Tbsp. extra-virgin olive oil
• 2 Tbsp. freshly squeezed lemon juice
• 1 head kale, stemmed and chopped
• 1 ripe avocado, peeled, pitted and diced
• ¼ cup diced white onion
• 2 roasted red bell pepper slices, finely chopped
• ½ cup sliced black olives
• 1 small garlic clove, pressed
• 2 Tbsp. finely chopped fresh basil
• 2 Tbsp. finely chopped fresh parsley
• 1 scallion, thinly sliced
• sea salt and pepper, to taste

Directions

• Cook sorghum according to package directions.
• In a large serving bowl, combine cooked sorghum with remaining ingredients; toss to combine and serve.