Description

A light and refreshing salad featuring fluffy millet, protein-rich chickpeas, fresh vegetables, and a tangy lemon herb vinaigrette.

Ingredients

• 1 cup (190 g) millet
• 2 cups (480 ml) vegetable broth
• 1 can (15 ounces/425 g) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup (70 g) halved cherry tomatoes
• 1/4 cup (35 g) chopped Kalamata olives
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill

Lemon Herb Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Rinse millet and combine with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until millet is tender and liquid is absorbed.
2. While millet is cooking, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
3. In a large bowl, combine cooked millet, chickpeas, cucumber, red onion, tomatoes, olives, parsley, and dill.
4. Pour dressing over salad and toss to coat.
5. Season with additional salt and pepper to taste.

Suggested Drinks

Assyrtiko: This crisp, dry white wine from Santorini with its minerality and citrus undertones complements the herbaceous and lemony flavors of the salad.

Greek Rosé: The fruity and refreshing notes of a Greek rosé pair well with the fresh vegetables and herbs in the salad.

Non-Alcoholic Option

Sparkling Lemon-Mint Water: The refreshing combination of lemon and mint enhances the bright flavors of the salad and cleanses the palate.