Welcome back to our kitchen! Today, we’re preparing a delicious and hearty dish—Fried Millet and Chickpea Salad. This recipe combines the nutty flavor of millet with the protein-rich goodness of chickpeas and a variety of fresh vegetables, making it a perfect meal for any time of day. For this recipe, we’ll be using kodo millet, known for its slightly chewy texture and subtle taste. Let’s get started!

Ingredients:
- 1 cup kodo millet
- 2 cups water
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice and zest of 1 lemon
- 2 tablespoons olive oil (for dressing)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Mixed greens or arugula for serving
Instructions:
- Cook the Millet:
- Rinse the kodo millet under cold water.
- In a medium pot, bring 2 cups of water to a boil.
- Add the millet to the boiling water, reduce the heat to low, and cover the pot. Let it simmer for about 15 minutes or until the water is absorbed and the millet is cooked. Fluff it with a fork and set aside to cool.
- Prepare the Vegetables:
- While the millet is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Fry the Millet:
- Add the cooked millet to the skillet with the onion and garlic. Fry for about 5-7 minutes, stirring occasionally, until the millet is slightly crispy.
- Prepare the Salad:
- In a large mixing bowl, combine the diced bell pepper, cucumber, cherry tomatoes, and cooked chickpeas.
- Add the fried millet to the mixing bowl with the vegetables and chickpeas.
- Make the Dressing:
- In a small bowl, whisk together the lemon juice, lemon zest, 2 tablespoons of olive oil, ground cumin, salt, and pepper.
- Combine and Serve:
- Pour the dressing over the salad and toss to combine.
- Stir in the chopped parsley and mint.
- Add the crumbled feta cheese (if using) and mix gently.
- Serve:
- Arrange the mixed greens or arugula on a serving platter.
- Top with the fried millet and chickpea salad.
- Serve immediately or refrigerate for a chilled salad.
Tips:
- For added protein, you can add grilled chicken, shrimp, or tofu.
- Feel free to use any vegetables you have on hand or prefer, such as carrots, radishes, or avocado.
- This salad can be served warm or chilled, making it a versatile option for any meal.
Enjoy your Fried Millet and Chickpea Salad as a nutritious and flavorful meal. It’s a great way to incorporate whole grains and fresh vegetables into your diet while enjoying a delicious and satisfying dish. Happy cooking!
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