Mediterranean Chickpea Millet Salad

5 from 1 vote

Mediterranean Chickpea Millet Salad

This flavorful whole grain salad uses fluffy cooked millet, canned chick peas, feta cheese and kalamata olives in a bright lemon shallot vinaigrette. Makes a delicious side dish or vegetarian main course.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword chick peas, feta, kalamata olives, millet

Dietary Restrictions Egg Free, Gluten-Free, Vegetarian

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 515kcal

Ingredients

FOR THE LEMON SHALLOT VINAIGRETTE:

1 small shallot minced (about 2 tablespoons)
1 tablespoon dijon mustard
1 lemon zested and juiced
1 tablespoon white wine vinegar
2 teaspoons honey
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

FOR THE MILLET SALAD:

3 cups cooked millet cooked and cooled to room temperature
2 green onions white and green parts, sliced thin
1/2 cup radishes cut into julienne (or thin slices)
1/2 cup kalamata olives roughly chopped
1/2 English (hothouse) cucumber diced
15 ounce can chick peas drained
1 cup crumbled feta cheese
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley

Instructions

FOR THE LEMON VINAIGRETTE:

In a small bowl combine the shallot, dijon mustard, lemon zest and lemon juice, vinegar, honey, olive oil, salt and pepper. Whisk to combine and set aside.

FOR THE SALAD:

In a large bowl, combine the cooked and cooled millet, green onions, radishes, kalamata olives, cucumber, chick peas, feta and toss to combine.
Pour the vinaigrette over the salad and toss, so that the salad is evenly coated with dressing.
Just before serving, add the fresh chopped herbs (herbs degrade quickly and are best tasting when fresh). Enjoy.

Nutrition