Ingredients
Method
- Rinse and drain sorghum and place it in a medium saucepan along with 3 cups water. Bring to a boil, cover, and reduce the heat and simmer until tender (about 50-60 minutes).
- Drain any remaining liquid, rinse with cold water, and drain well.
- While the sorghum is cooking, in a large bowl, whisk together the yogurt, oil from the sun-dried tomatoes, balsamic, olive oil and pepper until smooth.
- Add in cooled sorghum, sliced sun-dried tomatoes, chickpeas, bocconcini, cucumber, and herbs and toss well to coat.
- Cover and refrigerate for at least an hour (can also chill overnight).
