June 23, 2012

Millet and Chickpea Salad


Need lunch?  This salad stores great for a few days in a sealed container.  You can eat it as a salad or use it to stuff in whole grain pitta bread.

1 cup cooked millet
1/3 cup olive oil
1/3 cup organic lemon juice
salt and pepper to taste
1 bunch of green onions, chopped
1 can organic garbanzo beans, drained
any and all vegetables you have on hand (I added chopped carrots and cucumbers, steamed broccoli and sauteed zucchini and cabbage)

To cook the millet place one cup of water into a sauce pan.  Bring to a boil.  Add 1/2 cup millet to the boiling water.  Turn the heat to low.  Cover and cook for 15 minutes.  In small bowl beat together oil, lemon juice, salt and pepper.  Pour over cooked millet and mix with a fork.  Toss in remaining ingredients.  Cover and refrigerate.   This is great eaten as a salad or stuffed in whole grain pitta bread.  Enjoy!

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