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.
3cupscooked milletcooked and cooled to room temperature
2green onionswhite and green parts, sliced thin
1/2cupradishescut into julienne (or thin slices)
1/2cup kalamata olivesroughly chopped
1/2English (hothouse) cucumberdiced
15ounce canchick peasdrained
1cupcrumbled feta cheese
1/3cup chopped fresh mint
1/3cupchopped 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.