Sorghum Caprese Salad


I’m currently on a mission to use all of the non-perishable items in my kitchen. The perishable ones never really have a chance in my place but one can only have so many mostly-empty jars of nut butter, canned staples and unusual grains before you start to feel like you are way too over-prepared for one person.

In my constant quest for self-improvement and personal challenges, I’m trying to not let myself buy anything before I use up what I already have. For example, I have eaten through every jar of almond butter but I have a ton of almonds so I’ll just make my own until those are gone, too. It’s really fulfilling to me to throw empty things away.


My lunch this week – sorghum caprese salad on top of arugula.

Long story not really cut short, this is how this caprese salad happened. I was digging through my cabinet looking for something and came upon this sorghum that I accidentally bought thinking it was sorghum flour. I have two bags of it (!!) and realized I could use this up before I bought more quinoa. (I basically hate myself for what a pretentious health nerd I sound like with that last sentence.)

I’ve been all about the grain salad lately. I made my Moroccan Quinoa Salad for lunch a couple weeks ago and last week was a greek version of it. My weekends and weeknights have been fairly busy lately so it’s easy to throw a bunch of things in a big bowl over the course of the weekend and just portion a little bit out every morning before I head to the office. One of those whole “meal plan” things people talk about.


Summer on a plate.

Sorghum is real cool. I don’t know if I had ever really had it before. The texture is kind of like couscous meets rice or something strange like that. I’m kind of a fan and pretty happy I accidentally bought it. You can also pop it like popcorn but I haven’t gotten that brave yet.


Sorgum Caprese Salad

5.0 from 1 reviews
Sorghum Caprese Salad
Prep time
Cook time
Total time
Serves: 5 servings
Sorghum Caprese Salad
  • 1 cup uncooked sorghum (I used Bob's Red Mill)
  • 2½ cups cooked chickpeas (or 1 15 oz can, drained and rinsed)
  • 5 oz fresh mozzarella, chopped
  • 5 heriloom tomatoes, chopped
  • ¼ cup arugala pesto (see recipe below)
  • ¼ cup balsamic vinegar
  • ¼ tsp garlic powder
  • ¼ tsp ground pepper
  • ¼ tsp pink himalayan sea salt
  • ¼ tsp sumac
Arugala Pesto
  • 2 cups arugala
  • 1½ cups basil
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 2 tbsp garlic
  • ½ tsp sea salt
  1. Cook sorghum according to package instructions and let cool.
  2. While sorghum is cooking, place the arugula, basil, pine nuts and garlic in a food processor until a paste begins to form. Add olive oil and sea salt and continue processing until desired consistency is reached. I like mine pretty smooth but some people like chunky pesto.
  3. In a small bowl, mix balsamic vinegar, garlic powder, salt, pepper and sumac.
  4. In a large bowl, mix cooled sorghum, chickpeas, tomatoes and mozzarella.
  5. Pour dressing on top of mixture and serve over arugula or your favorite salad greens.
Nutrition Information
Serving size: 1½ cups Calories: 395 Fat: 13 g Saturated fat: 4 g Carbohydrates: 54 g Sugar: 6 g Sodium: 553 mg Fiber: 9 g Protein: 19 g

Chat with me:
Do you accidentally buy the wrong things as often as I do? Have you ever cooked with sorghum? Are you good at using things up?

19 comments on “Sorghum Caprese Salad

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Erin @ Her Heartland Soul on June 16, 2015 8:01 am

This sounds amazing! I love salads that are unique and have some fun flavors to them!
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Cassie on June 22, 2015 12:11 am

I get stuck in salad ruts so I’ve been trying to switch it up lately!

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Marisa @ Uproot from Oregon on June 16, 2015 8:55 am

I am a big fan of sorghum – we used the flour to make all different types of porridge and boiled breads when I studied abroad in Botswana! Super curious to try the whole grain – but again, I also have so many things to eat through in my pantry so I might take this as inspiration with a different grain I have stocked up too!
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Cassie on June 22, 2015 12:11 am

That is so cool about the flour… boiled breads?? I am so intrigued!!! I have some, it is a great substitute for wheat flour I’ve found!

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Hannah @ CleanEatingVeggieGirl on June 16, 2015 9:33 am

That pesto sounds SO good! I have never thought to add it to a salad, but I am loving that idea. It would be the perfect dressing!
Hannah @ CleanEatingVeggieGirl recently posted…Ground Turkey Plantain NachosMy Profile

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Cassie on June 22, 2015 12:10 am

I love pesto as a salad dressing… also it might be good mixed into hummus!

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Shashi at RunninSrilankan on June 16, 2015 1:38 pm

Ok – there’s so much I love about all the different elements of this salad – even though I’ve never had Sorghum before – if it’s like cous cous, I’m gonna love it – and that pesto – wow! Love that your used pesto in a salad!

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Cassie on June 22, 2015 12:10 am

Haha I keep thinking about what else I can shove this pesto into…

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Ree on June 16, 2015 2:43 pm

This looks great! I’ve never had Sorghum before, but now I’m intrigued! I’ve been on a pantry cleaning mission as well, so I may have to finish off all of the quinoa in my pantry first!
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Cassie on June 22, 2015 12:09 am

Yes, it’s like a treat for finishing up the quinoa!

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Farrah on June 16, 2015 4:23 pm

I don’t think I’ve ever used sorghum, but I lovelovelove caprese salad! I’ll have to be on the lookout for that the next time I’m at the store!

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Cassie on June 22, 2015 12:09 am

I had to order mine off Amazon… but it’s super cheap!

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Liz on June 17, 2015 1:52 am

This looks delish! Like Farrah, I haven’t had sorghum, but LOVE caprese. And am always looking to switch up my salads.

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Cassie on June 22, 2015 12:09 am

It definitely adds a new twist to it!

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Arman @ thebigmansworld on June 17, 2015 9:14 am

this looks so good- Cleaning my place in Australia, I found so much randomness!
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Cassie on June 22, 2015 12:08 am

I loved watching you eat through your pantry!!

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Whitney Carney on June 17, 2015 11:58 am

This looks SO good. I love how much of a health nerd you sound like in this blog. “.. so I can buy more quinoa!” YAY. I have been trying to use stuff up before I buy more too.. trying to clean up my life a bit!
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Cassie on June 21, 2015 11:59 pm

I had to buy more chia seeds though… couldn’t go without those guys!

[…] a new cool kid on the whole grain block every other week? First quinoa, then bulgar had a moment, I tried to make sorghum cool and now, freekeh is popping up on menus. In one cup of cooked freekeh there are 36 grams of […]

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