Millet chickpea salad

By Craig Wong
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SERVES
4

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:

  1. Heat the olive oil in a medium sized pot over medium-high heat.  Add cumin seeds.
  2. 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.
  3. Add the millet and continue cooking for another two to three minutes, or until the millet smells slightly nutty.
  4. Add the vegetable broth, turmeric, chili flakes, and salt and bring to boil.
  5. Cover, reduce the heat to low and simmer for 15-18 minutes, then remove from heat and rest, covered, for ten minutes.   
  6. When finished, fluff the millet gently with a fork, then turn out onto a tray to cool.

Lemon garlic tahini dressing:

  1. In a bowl, whisk together the tahini, garlic, lemon, and salt. 
  2. Add water in increments to achieve desired consistency.

Za’atar chickpeas:

  1. Heat a 2.5 centimeter depth of olive oil in a skillet over medium-high heat.
  2. Fry chickpeas in the olive oil until crisp, then drain on a lined plate. 
  3. While the fried chickpeas are still warm, season generously with salt and za’atar, then set aside to cool.

Salad:

  1. In a bowl, combine the cooled millet, tomatoes, scallions, parsley, and mint, season with salt and pepper.
  2. Dress the salad with the lemon tahini dressing and toss to coat. 
  3. Transfer to a serving dish, garnish with za’atar chickpeas.

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