Start by cooking the sorghum. Bring 2 1/2 cups water to boil, then add sorghum. Simmer until all the water has been absorbed, about 45 minutes.
If you didn't soak your sorghum overnight, bring 3 cups water to boil then add sorghum, and simmer until water is absorbed (this may take over an hour).
Chickpeas
Preheat the oven to 425 degrees.
In a bowl, combine chickpeas, olive oil, and curry powder. Mix until chickpeas are evenly coated.
On a baking sheet lined with parchment paper, cook chickpeas for about 20 minutes.
When done, set aside to let cool.
Avocado Vinaigrette
In a blender, combine all vinaigrette ingredients and blend until smooth and creamy. Taste and adjust salt / pepper as needed.
Putting it All Together
In two bowls, portion out sorghum and chickpeas. Add a generous dollop of the avocado vinaigrette. Serve with greens if desired.