Sorghum Salad with Roasted Cherry Tomatoes and Arugula

Bahan-bahan (4 porsi)

• 1 cup sorghum, rinsed in a fine mesh colander
• 3 cups water
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• Salt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, pressed or minced
• ¼ teaspoon red pepper flakes
• ¼ teaspoon fine salt
• Freshly ground black pepper, to taste
• 3 cups baby arugula*
• ¼ cup crumbled feta
• ¼ cup grated Parmesan cheese (or more feta)
• Optional: 1 can (14 ounces) chickpeas, rinsed and drained