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!
- 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
- 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.
4 servings (6 cups/1.5 L)
1 1/2 cups (375 mL)
|Total Fat||10 g|
|Saturated Fat||1 g|
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