Millet Chickpea Salad

Ease of Preparation rating: Medium
Yield: 4 servings

Ingredients:

For the millet pilaf:

• 1 tablespoon (15 ml) olive oil
• 2 teaspoons (10 ml) cumin seeds
• 1 small white or yellow onion, diced
• ¼ teaspoon (.75 ml) chili flakes
• 1 cup (240 ml) uncooked millet
• 1 ¾ cups (590 ml) vegetable broth
• 1 teaspoon (5 ml) turmeric
• Salt

For the lemon garlic tahini dressing:

• 1/4 cup (60 ml) tahini
• 1-2 cloves garlic, minced
• 1 lemon, juice
• Salt
• 1/3 cup (80 ml) warm water

For the za’atar chickpeas:

• 1 ½ cups (350 ml) cooked chickpeas
• Olive oil, for frying
• Za’atar spice blend
• Salt

For the salad:

• 2 tomatoes, small dice
• 4-5 scallions, thinly sliced on the bias
• ½ cup (120 ml) chopped parsley
• ½ cup (120 ml) chiffonade mint
• Salt and pepper

Method:

For the 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 3-5 minutes, stirring frequently, until the onion is translucent.

Add the millet and continue cooking for another 2-3 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 10 minutes.

When finished, fluff the millet gently with a fork, then turn out onto a tray to cool.

For the lemon garlic tahini dressing:

In a bowl, whisk together the tahini, garlic, lemon, and salt.

Add water in increments to achieve desired consistency.

For the za’atar chickpeas:

Heat a one-inch (2.5 cm) 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.

For the 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.