Sorghum is grown on about 42 million hectares in 98 countries. West Africa produces roughly 25% of the world’s sorghum while India produces 20%.



  1. cup sorghum, rinsedin a fine mesh colander
  2. 3 cups water

Lemony dressing

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon fine grain sea salt
  • 1 clove garlic, pressed or minced
  • Freshly ground black pepper, to taste

Everything else

  • 3 cups baby arugula
  • ¼ cup crumbled feta
  • 2 tablespoons grated Parmesan cheese
  • Optional: 1 can (14 ounces) chickpeas, rinsed and drained

Roasted cherry tomatoes

  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • Sea salt


  • First, cook the sorghum: Combine rinsed sorghum and three cups water in a small
    pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum
    is pleasantly tender but still has some chew to it, about 55 to 65 minutes. You can wait
    until the sorghum is halfway cooked before proceeding with the next steps.
  • To roast the cherry tomatoes: Preheat oven to 200°C (400°F). Line a small, rimmed
    baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes
    with one tablespoon olive oil and a sprinkle of salt. Roast until the tomatoes are soft,
    plump and starting to burst open, about 18 minutes.
  • To make the dressing: Whisk together the olive oil, lemon juice, red pepper flakes, salt
    and pepper until emulsified.
  • Once the sorghum is cooked: Drain off any excess water and pour the cooked
    sorghum into a serving bowl. Pour in all of the dressing, all of the cherry tomatoes and
    their juices, the arugula, feta, Parmesan and chickpeas (optional). Toss well and serve.