Mediterranean Chickpea Millet Salad
User Reviews
5
-
Prep Time
20 mins
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Total Time
15 mins
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Servings
8
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Calories
515 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
American
Mediterranean Chickpea Millet Salad
Description
This salad highlights cooked millet as a hearty grain base mixed with crunchy radishes, crisp cucumber, and sliced green onions. The kalamata olives contribute briny depth, while chickpeas add substance and protein. The crumbled feta cheese provides a creamy and slightly salty contrast. Together, these ingredients create a balanced texture of tender grains, fresh vegetables, and soft cheese.
The lemon shallot vinaigrette blends Dijon mustard, fresh lemon zest and juice, white wine vinegar, honey, olive oil, salt, and pepper, dressing the salad with a bright, slightly tangy flavor that complements the ingredients. Adding the fresh mint and parsley just before serving preserves their flavor and visual appeal.
This salad works well as a refreshing dish for spring or summer dining and can accompany grilled meats or be served alone for a light lunch. Its combination of grains, legumes, and vegetables offers a nutritious option that can be prepared in advance.
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
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
FOR THE MILLET SALAD:
- 3 cups millet cooked and cooled to room temperature, cooked
- 2 green onions white and green parts, sliced thin
- ½ cup radish cut into julienne (or thin slices
- ½ cup kalamata olives roughly chopped
- ½ cucumber diced, English (hothouse) variety
- 15 ounce can chickpeas drained
- 1 cup feta cheese crumbled
- ⅓ cup mint chopped, fresh
- ⅓ cup parsley chopped, fresh
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 Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 75g | 25% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 17mg | 6% |
| Sodium | 521mg | 22% |
| Potassium | 428mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 150mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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