Chickpea and Butternut Squash Sorghum Salad {Vegan, Gluten Free}
Ingredients
1 cup uncooked Sorghum (cooked per directions on package)
2 cups diced roasted butternut squash
1 can chickpeas (garbanzo) beans, rinsed and drained
⅓ cup dried cranberries
¼ cup chopped pecans
¼ cup chopped fresh parsley
For the Dressing:
3 Tablespoons fresh lime juice
2 Tablespoons fresh orange juice
1 Tablespoon extra virgin olive oil
1 clove garlic, minced
¼ heaping teaspoon salt
¼ heaping teaspoon
Instructions
Cook grain according to package. Transfer to a large bowl and let cool a bit. Add butternut squash, dried cranberries, chickpeas, parsley, pecans.
Mix lime and orange juice in a small bowl. Slowly drizzle in olive oil, add minced garlic, salt and pepper and whisk to combine.
Pour dressing over grains. Serve warm or cold.
Notes
For roasted butternut squash: cut squash in half lengthwise, scoop out seeds, spray lightly with olive oil, season with a pinch of salt and pepper and place cut side down on a foil-line baking sheet. Bake at 350 for 30-35 minutes.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/chickpea-squash-grain-salad/