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.