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Tabbouleh with Kale and Navy Beans

This tabbouleh salad ages well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches!
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Servings 4

Ingredients
  

  • 1 cup sorghum grain
  • 19 ounce can navy beans drained and rinsed
  • 3 plum tomatoes seeded and diced
  • 3 cups finely chopped kale
  • 1 cup finely chopped fresh parsley
  • ⅓ cup golden raisins
  • ⅓ cup unsalted shelled pistachios
  • Juice of 1 lemon
  • 3 tablespoon olive oil
  • ½ teaspoon salt

Instructions
 

  • In saucepan, place sorghum and enough water to cover it by 2 inches. Bring to a boil, reduce heat to maintain a simmer, and cook, covered, until grains are tender, about 40 minutes. Drain well and spread out on a baking sheet to cool to room temperature.
  • In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
  • In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
  • Enjoy!