Chickpea and Millet Grain Salad
- 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|
Bistro Chicken Pasta Salad
This dish makes a great lunch or light dinner that can be ready to go for hungry kids or spontaneous guests. You may want to double the recipe because it goes so fast.
This colorful salad offers tangy flavor and crunch. Much lighter than a classic coleslaw, pack it along on your next picnic or enjoy as an accompaniment to fish, chicken or grilled tofu kabobs.