This sorghum salad is a simple, colorful, and delicious salad that is rich in flavors, nutrition, and textures. This is a perfect summer salad!
About this sorghum salad
Sorghum (aka Jowar) is a gluten-free and nutrient rich grain. It is rich in vitamins and minerals (like Vitamin B, magnesium, phosphorus, iron, potassium and zinc). It is also rich in antioxidants, fiber, and also provides 10% protein.
You can use sorghum instead of rice. Mill it into flour and make flatbreads (Sorghum and Spinach Roti) and pancakes, or breads. Or make pop corn with these to make a fun and nutritious snack. Flakes of sorghum can be used as a great breakfast option. This is one of the ancient grains and has been used for centuries in our culture.
This salad is rich in textures and flavors. Fresh veggies and peanuts give the crunch. Jowar provides the carbs as well as fiber and garbanzos give a protein boost along with peanuts. The added spices give a kick to the salad.
Cooking jowar to the right consistency may be tricky. However here is a easy way to cook Jowar in Instant Pot. Prep the veggies that go into the salad, add the cooked jowar. Finally, drizzle this lemon vinaigrette for an easy and complete one pot meal.
I can guarantee that you will be making this often in your home.
Ingredients
To make this nutritious salad, you will need the following:
Jowar or Sorghum - gives fiber, protein, and minerals forming the base of the salad.
Peanuts - gives proteins as well as the satisfying crunch factor.
Lemon Vinaigrette - adds bold flavors to the salad with bright lemon and herb notes.
Salt - gives flavor
Chili flakes - adds a punch of heat. You can adjust as per your spice levels.
Cilantro - boosts aroma. Swap with any of your favorite herb.
Garbanzo beans and peas - add protein to the salad
Veggies - onion, cucumber, tomatoes, and pepper enhance the nutrition profile and give crunchy textures.
Spices - cumin and coriander add a mild earthy note to the salad
Serving Suggestions
This millet based salad is very healthy. This is great to have any day, especially during summer when you do not want to spend time cooking. This recipe easily serves four as a meal. This vegan salad is a best addition to your party when you have vegan guests. You can double or triple based on your requirements and portion sizes you serve.
Storage
I recommend storing any leftovers in the refrigerator for one to two days. You can also meal prep this recipe to make wholesome and nutritious salad for lunch.
More Salad recipes
If you like this salad, check Dal Sprouts salad if you prefer a grain free salad that is equally tasty and satisfying.
Here I have a list of fresh salads with bold flavors:
Grilled Nectarine and Feta Salad
Mango Black Bean Quinoa Chipotle Salad
Rainbow Salad with Tandoori Dressing
All Natural Recipes
- Green Beans with Shallots and Tomatoes from Karen's Kitchen Stories
- Quinoa Burgers from Creative Cynchronicity
- Sprouted Quinoa Salad from That Recipe
- Tuna Rarebit from Art of Natural Living
- Vegetable Pancit from A Kitchen Hoor's Adventures
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Jowar Salad/Sorghum Salad
Ingredients
- 1 cup Jowar/sorghum
- ¾ cup Bell pepper diced, any color or mixed color
- ¼ cup Peanuts toasted
- ½ tsp Cumin
- ½ tsp Coriander seeds
- ½ tsp Salt
- 1 recipe Lemon vinaigrette
- ½ cup Onion finely chopped
- ¾ cup Cucumber Finely chopped
- ¾ cup Green peas blanched
- 1 cup Cooked Garbanzo beans
- 3 tbsp Cilantro chopped
- ½ cup Tomatoes chopped
- 1-2 tsp Chili flakes
Instructions
- Cook the jowar in Instant Pot following the recipe. Alternatively, this can be cooked on stove top too. Set aside to cool.
- Toast the cumin and coriander. Crush to a powder. Set aside.
- Once the jowar is cool, add the veggies, followed by chili flakes, cumin-coriander powder, and cilantro.
- Drizzle the vinaigrette.
- Toss and serve.
Karen's Kitchen Stories says
This is a new to me ingredient. It looks very tasty in this colorful salad!
Inger says
This looks really good. I have been wanting to do more alternative grain sides! I've only seen sorghum as a sweetener before.
Christie says
This looks like one hearty salad! When quinoa started showing up on the shelves in the states, I researched other similar grains like millet and sorgum. I'm sure my husband at the time thought I was feeding him bird food.