Morroccan-Style Millet Salad with Chickpeas and Carrots
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.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings4
Calories402kcal
AutorElle
Ingredients
For the salad:
3/4cupmillet,alternatively use quinoa, couscous or bulgur (150 g)
2medium carrots,peeled and cut into matchsticks (julienned)
4green onions,white and green parts thinly sliced
1x 400 g can organic chickpeas,rinsed and drained
1/3cuporganic cranberriescoarsely chopped (45 g)
1small bunch flat-leaf parsley,chopped
1/4 to 1/3cuplightly toasted pine nuts(30-40 g)
For the dressing:
5tablespoonsextra-virgin olive oil
2tablespoonsfreshly squeezed lemon juice
1teaspoonhoney(I like to use acacia honey)
1cloveof garlic,minced
1/2teaspooncumin powder
1/2teaspoonsweet paprika powder
1/8teaspooncayenne powder
1/2teaspoonsea salt
Method
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.
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.
While the millet cools, toast the pine nuts and prepare the rest of the salad.
In a small bowl, add the olive oil, lemon juice, honey, garlic, spices and salt. Whisk together until well combined.
Add the cooled millet to a large serving bowl, along with the carrots, green onions, chickpeas, cranberries and parsley.
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!
This Morroccan-style millet salad makes excellent leftovers. It also tastes great served with diced avocado.
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.