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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 Method

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

Method
 

  1. 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.
  2. In large bowl, toss together cooked and cooled sorghum, navy beans, tomatoes, kale, parsley, raisins, and pistachios.
  3. In small bowl, whisk together lemon juice, olive oil, and salt. Toss lemon dressing with sorghum mixture.
  4. Enjoy!