Mediterranean Chickpea Millet Salad

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
• ½ teaspoon kosher salt
• ¼ 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
• ½ cup radishes cut into julienne (or thin slices)
• ½ cup kalamata olives roughly chopped
• ½ English (hothouse) cucumber diced
• 15 ounce can chick peas drained
• 1 cup crumbled Feta cheese
• ⅓ cup chopped fresh mint
• ⅓ cup chopped fresh parsley