Tuesday, January 3, 2012

Millet and Chickpea Salad

You are aware how much I love cooking with the colors of the vegetable rainbow. Now, what is better than cooking with these colors combined with the high-protein alkaline grain millet? Not much, let me tell you!

  • 3 cups filtered water
  • 1-1/2 cup dry millet
  • 2 tablespoons extra virgin olive oil
  • 2 cups chickpeas
  • 1 avocado, diced
  • 2 bell peppers, diced, (any combination of yellow, green, or red)
  • 4 cups mixed greens salad, washed
  • 1 cup fresh basil leaves, washed
Serves 4.
  1. Bring water to a boil on the stove.
  2. Add in millet, cover on low heat for 30 minutes.
  3. For last 5 minutes, stir in olive oil, chickpeas, bell peppers, and basil.
  4. Combine cooked millet in a large salad bowl with avocado and mixed greens, and serve. 
The Millet and Chickpea Salad is so refreshing, and the perfect solution to counterbalance your holiday indulgences. Or maybe you didn't eat as much gluten free cake as I did; either way, you will enjoy this!!


  1. I have a bunch of millet waiting to be used so this is perfect! The salad looks super yummy! :)

  2. Looks great!!Hope you had a great new year! will have to get a bag of millet and try ASAP. Have a great day!!

  3. Thank you!! Let me know if you try it :):) Hope you had a fabulous New Year!!

  4. Fantastic salad - so refreshing and delicious

  5. Thanks Mary! Let me know if you try it :)

  6. Hi again Sasha,

    I made the salad today and it was heavenly! Unfortunately I didn't have any millet so I used quinoa but even so it was lovely and I feel better for it - keep the recipes coming!!
    Mary x

    1. That's wonderful, Mary! Thank you so much for sharing :) I will try it with quinoa next time, sounds delicious!
      All the best,

  7. Millet is one of my fav gluten free grains that is very under used.