Source: Nancy Hughes | Catégorie: Salades, Sauté et friture

Chickpea and Millet Grain Salad

Ancient grains are so popular, but have you tried millet? It’s similar to bulgur wheat in texture, but it’s gluten-free!

Chickpea and Millet Grain Salad

INGRÉDIENTS

  • 1 tsp canola oil 5 mL
  • 1/4 cup slivered almonds 60 mL
  • 1/2 cup dry millet 125 mL
  • 1 1/2 cups water 375 mL
  • 1 (15 oz/426 mL) can no-salt added chickpeas, rinsed and drained
  • 1 medium cucumber, diced
  • 2/3 cup diced red onion 150 mL
  • 1/2 cup chopped cilantro 125 mL
  • 1 Tbsp canola oil 15 mL
  • 1 Tbsp grated lemon zest 15 mL
  • 2 Tbsp lemon juice 30 mL
  • 1 Tbsp grated ginger 15 mL
  • 2 tsp granulated sugar 5 mL
  • 1/2 tsp salt 2 mL
  • 1/8 tsp dried pepper flakes 0.5 mL

PRÉPARATION

  • 1. In large skillet, toast almonds 1-2 minutes or until golden. Set aside on plate.
  • 2. Add 1 tsp (5 mL) canola oil to skillet and toast millet for 3 minutes or until beginning to brown, stirring constantly. Add water, bring to boil over medium high heat, reduce heat, cover and simmer 18 minutes or until just tender.
  • 3. Place millet on sheet of foil in a thin layer and let stand 5 minutes to cool quickly.
  • 4. In large bowl, combine millet, chickpeas, cucumber, red onion, cilantro, canola oil, lemon zest, lemon juice, ginger, sugar, salt and pepper flakes. Toss until well blended, cover and refrigerate 2 hours to develop flavors. Garnish with almonds and serve. 

RENDEMENT

4 servings (6 cups/1.5 L)

PORTION

1 1/2 cups (375 mL)

VALEUR NUTRITIVE

Per Serving

Calories280
Lipides10 g
Gras saturés1 g
Cholestérol0 mg
Glucides38 g
Fibres7 g
Protéines10 g
Sodium310 mg