Welcome to our kitchen! Today, we’re preparing a nutritious and flavorful Millet and Chickpea Salad. This salad is perfect for a light lunch or as a side dish, packed with protein, fiber, and vibrant vegetables. Let’s get started with this wholesome and satisfying recipe!

Ingredients:
- For the Millet:
- 1 cup millet
- 2 cups water or vegetable broth
- 1/4 tsp salt
- For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- Cook the Millet:
- Rinse the millet under cold water to remove any dust or impurities.
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed millet and salt.
- Reduce the heat to low, cover, and simmer for 20 minutes until the water is absorbed and the millet is tender.
- Fluff the millet with a fork and let it cool to room temperature.
- Prepare the Vegetables:
- While the millet is cooking, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, and finely chopping the red onion.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked and cooled millet, chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Add Fresh Herbs and Cheese:
- Fold in the chopped parsley and mint.
- If using, sprinkle the crumbled feta cheese on top.
- Serve:
- Serve the Millet and Chickpea Salad immediately, or chill in the refrigerator for about 30 minutes to let the flavors meld together.
Tips and Variations:
- Meal Prep: This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
- Protein Boost: Add grilled chicken, tofu, or shrimp for extra protein.
- Different Grains: Substitute millet with quinoa, couscous, or bulgur for variety.
- Additional Veggies: Include other vegetables like avocado, shredded carrots, or radishes for more color and nutrients.
- Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño for a bit of heat.
This Millet and Chickpea Salad is a versatile, nutrient-dense dish that’s perfect for any meal. The combination of tender millet, protein-rich chickpeas, and fresh vegetables, all tossed in a tangy dressing, makes it a delightful and healthy choice. Enjoy preparing and savoring this delicious salad!
Add comment