Gluten-Free Tips and Tricks for Vegans by Jo Stepaniak

Author:Jo Stepaniak
Language: eng
Format: epub
Publisher: Book Publishing Co.
Published: 2016-04-07T04:00:00+00:00

Per serving: 476 calories, 11 g protein, 17 g fat (3 g sat), 71 g carbs, 89 mg sodium, 62 mg calcium, 5 g fiber

Note: Analysis does not include reduced-sodium tamari, cayenne, or hot sauce.

sorghum salad with chickpeas and roasted grape tomatoes

MAKES 4 SERVINGS

Packed with protein and flavor, this light salad features roasted grape tomatoes and a mild lemony dressing. It’s hearty enough to be a complete meal.

1 pint grape or cherry tomatoes

3 tablespoons extra-virgin olive oil

¼ teaspoon plus a pinch sea salt

3 cups cooked sorghum (see table, page 26)

1½ cups no-salt-added cooked or canned chickpeas, drained

¼ cup sliced oil-cured or kalamata olives

2 tablespoons freshly squeezed lemon juice

¼ teaspoon crushed red pepper flakes

1 clove garlic, minced or pressed

Freshly ground black pepper

3 cups baby arugula, lightly packed

Preheat the oven to 400 degrees F. Line a rimmed baking sheet or small roasting pan with parchment paper or a silicone baking mat.

Put the tomatoes in a medium bowl. Add 1 tablespoon of the oil and a pinch of salt. Toss gently. Transfer to the lined baking sheet and bake until soft and starting to burst, 15 to 20 minutes.

Put the sorghum, chickpeas, and olives in a large bowl and stir gently to combine.

Put the remaining 2 tablespoons of oil and the lemon juice, red pepper flakes, garlic, and remaining ¼ teaspoon of salt in a small bowl and whisk to combine. Pour over the sorghum mixture. Add the tomatoes and their juices and toss gently until evenly combined. Season with pepper to taste and toss again. Arrange the arugula on a platter and top with the salad mixture.

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