Craving for a fresh, healthy and tasty salad this is the right recipe you are looking for. Protein packed salad in combination with Millet and chickpeas to so good and satisfying and is good alternative to couscous if you are trying to avoid gluten in your diet
For this recipe it is best to use dry check peas and then cook them, because when you add the onion and tomato you want them to cook with the heat of the pot you cooked chickpea in. For this recipe we do not want the tomatoes and onion to be raw. But its a personal preference.
Golden Millet and Chickpea Salad
Cuisine: AmericanDifficulty: Easy2
servings10
minutes15
minutesIngredients
Chickpeas – 1 cup, can you canned if needed
Millet – 1/2 cup
Onion – 1 small
Tomato – 1 medium
Turmeric – 1 tbsp
Cumin Powder – 1 tsp
Coriander powder – 1 tsp
Lime – 2 small
Salt – 1/2 tsp or to taste
Cilantro – handful, finely chopped
Chaat Masala – 1/4 tsp (optional)
Olive oil – 1 tbsp
Directions
- If you are using dry chickpeas, soak them in hot water for about 1.5 hours and pressure cook them or cook. Do not over cook chickpeas.
- In the mean time, toast the millet for 2- 3 minutes and add 1.5 cups of water and let it boil for 3 minutes and on low heat for about 10 – 15 minutes until cooked and fluff with fork.
- Chop the tomatoes, onion and cilantro.
- Once the chickpeas are cooked drain all the water out and immediately add the chopped tomatoes, onions, cilantro, juice of two limes, olive oil, cumin powder, coriander powder, turmeric and salt
- Toss or mix it in(do not over mix it, so that chickpeas are not smashed), add millet and mix it in.
- Can be served cold or at room temperature
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During my grad school I discovered my love for cooking. It started with just being able to feed myself, but over time it became another creative outlet for me.
