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!

Ingredients:

• 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.

Directions:

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!!