Ingredients
Millet pilaf:
-
1 tablespoon (15 milliliters) olive oil
-
2 teaspoons (10 milliliters) cumin seeds
-
1 small white or yellow onion, diced
-
1/4 teaspoon (0.75 milliliters) chili flakes
-
1 cup (240 milliliters) uncooked millet
-
1-3/4 cups (590 milliliters) vegetable broth
-
1 teaspoon (5 milliliters) turmeric
-
Salt
Lemon garlic tahini dressing:
-
1/4 cup (60 milliliters) tahini
-
1-2 cloves garlic, minced
-
1 lemon, juice
-
Salt
-
1/3 cup (80 milliliters) warm water
Za’atar chickpeas:
-
1-1/2 cups (360 milliliters) cooked chickpeas
-
Olive oil, for frying
-
Za’atar spice blend
-
Salt
Salad:
-
2 tomatoes, small dice
-
4-5 scallions, thinly sliced on the bias
-
1/2 cup (120 milliliters) chopped parsley
-
1/2 cup (120 milliliters) chiffonade mint
-
Salt and pepper
Directions
Millet pilaf:
- Heat the olive oil in a medium sized pot over medium-high heat. Add cumin seeds.
- When the cumin seeds begin to smell fragrant and sizzle, add the onion and cook for three to five minutes, stirring frequently, until the onion is translucent.
- Add the millet and continue cooking for another two to three minutes, or until the millet smells slightly nutty.
- Add the vegetable broth, turmeric, chili flakes, and salt and bring to boil.
- Cover, reduce the heat to low and simmer for 15-18 minutes, then remove from heat and rest, covered, for ten minutes.
- When finished, fluff the millet gently with a fork, then turn out onto a tray to cool.
Lemon garlic tahini dressing:
- In a bowl, whisk together the tahini, garlic, lemon, and salt.
- Add water in increments to achieve desired consistency.
Za’atar chickpeas:
- Heat a 2.5 centimeter depth of olive oil in a skillet over medium-high heat.
- Fry chickpeas in the olive oil until crisp, then drain on a lined plate.
- While the fried chickpeas are still warm, season generously with salt and za’atar, then set aside to cool.
Salad:
- In a bowl, combine the cooled millet, tomatoes, scallions, parsley, and mint, season with salt and pepper.
- Dress the salad with the lemon tahini dressing and toss to coat.
- Transfer to a serving dish, garnish with za’atar chickpeas.
