Chickpea Millet Salad

PREP TIME: 15 minutes

COOK TIME: 25 minutes

TOTAL TIME: 40 minutes

Recipe by Nihala Jaleel

Follow on Instagram

INGREDIENTS

For the Roasted Chickpeas:

1½ cups cooked chickpeas, rinsed and thoroughly drained
1 tbsp black pepper powder (adjust to taste)
1 tbsp garlic powder
Salt to taste
2 tbsp olive oil

For the Salad Base:

¼ cup Homegrown's Barnyard Millet
1 medium cucumber, diced
½ cup green bell pepper, diced
1 medium carrot, grated
½ medium tomato, chopped
¼ cup green olives, sliced

For the Dressing:

4–5 tbsp extra virgin olive oil
½ tsp black pepper powder
½ tsp garlic powder
1 tsp dried oregano
Salt to taste

This salad works well as a reliable, filling weekday lunch. Roasting the chickpeas with garlic and black pepper pairs nicely with the light, fluffy barnyard millet. You can roast the chickpeas and simmer the millet at the same time, toss the chopped vegetables together, and shake up the olive oil dressing in minutes. You can eat it warm or pack it cold for later.

INSTRUCTIONS:

Mix together the cooked chickpeas, garlic powder, pepper powder, salt, olive oil and add it to a lined baking tray. Bake for 20-25 minutes at 180°C in a preheated oven.
Wash the millet and boil until well cooked. Mix all the ingredients for the dressing until well combined.
Add the cooked millet, chickpeas, veggies to a bowl with the dressing. Mix well until combined and enjoy!

← Previous Recipe

COMMENTS

Shop ingredients

Item added to your cart

INSTRUCTIONS:

COMMENTS

Leave a comment

Shop ingredients

Homegrown Organic Barnyard Millet

More Recipes For You