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Morroccan-Style Millet Salad with Chickpeas & Carrots
Elle

Morroccan-Style Millet Salad with Chickpeas and Carrots

4.34 from 3 votes
A simple and aromatic Moroccan-style millet salad with chickpeas, carrots, roasted nuts and a subtle sweet flavour from dried fruit. Makes perfect leftovers or lunch to-go. For a vegan version, use maple syrup instead of honey.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 402

Ingredients
  

For the salad:
  • 3/4 cup millet, alternatively use quinoa, couscous or bulgur (150 g)
  • 2 medium carrots, peeled and cut into matchsticks (julienned)
  • 4 green onions, white and green parts thinly sliced
  • 1 x 400 g can organic chickpeas, rinsed and drained
  • 1/3 cup organic cranberries coarsely chopped (45 g)
  • 1 small bunch flat-leaf parsley, chopped
  • 1/4 to 1/3 cup lightly toasted pine nuts (30-40 g)
For the dressing:
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey (I like to use acacia honey)
  • 1 clove of garlic, minced
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon sweet paprika powder
  • 1/8 teaspoon cayenne powder
  • 1/2 teaspoon sea salt

Instructions
 

  1. Cook the millet according to package instructions. I cook mine in double the amount of water, at a gentle simmer, covered, for 15 minutes, then I turn off the heat and let it stand for 10 minutes before fluffing with a fork. Once cooked set aside to completely cool before mixing with the rest of the salad ingredients.
  2. NOTE: to enhance millet’s nutty flavor it can be dry roasted over medium-low heat in a skillet for a 4-5 minutes (until aromatic) before proceeding with cooking it.
  3. While the millet cools, toast the pine nuts and prepare the rest of the salad.
  4. In a small bowl, add the olive oil, lemon juice, honey, garlic, spices and salt. Whisk together until well combined.
  5. Add the cooled millet to a large serving bowl, along with the carrots, green onions, chickpeas, cranberries and parsley.
  6. Drizzle the dressing over the salad and toss until well combined. Add the pine nuts and toss again. Serve immediately or store in the refrigerator and enjoy later!
  7. This Morroccan-style millet salad makes excellent leftovers. It also tastes great served with diced avocado.

Nutrition

Calories: 402kcal

Notes

  • This recipe is easily made vegan — just use maple syrup instead of honey.
    Chopped dates, apricots or even raisins can be used instead of cranberries if preferred.
  • Pine nuts can also be replaced with lightly toasted slivered almonds.
    I almost always use a coarse sea salt for my recipes. I highly recommend 100% natural Marisol Flor de Sal from Portugal.

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