Tag Archives: Sides

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?