Chickpea and Millet Grain Salad
Courtesy of CanolaInfo 4 Servings • 20 Min. Prep Time • 23 Min. Cook Time • 2 Hr. Chill Time| Ingredients |
|---|
| 1 tsp. canola oil (5 mL) |
| 1/4 c. slivered almonds (60 mL) |
| 1/2 c. dry millet (125 mL) |
| 1 1/2 c. water (375 mL) |
| 1 (15 oz./426 mL) can no-salt added chickpeas, rinsed and drained |
| 1 medium cucumber, diced |
| 2/3 c. diced red onion (150 mL) |
| 1/2 c. 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) |
Directions:
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.
* Recipe courtesy of Nancy Hughes and CanolaInfo.
Nutrition:
Calories: 280; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 38g; Fiber: 7g; Protein: 7g; Sodium: 310mg;