Millet Salad with Chickpeas
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 cup millet
- 2 cup water
- some vegetable stock, instant
- 1 can chickpeas
- 3 tomato (s)
- 2 medium onion (s)
- 1 clove (s) garlic, finely chopped
- 1 bunch parsley, smooth, roughly chopped
- some dill to taste, roughly chopped
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- paprika powder, noble sweet
- Paprika powder, hot pink (or Pul Biber)
- 1 pinch cumin
- salt
Print Recipe
Pin Recipe Instructions
- Rinse the millet with hot water. Then bring to the boil with the water and the stock and simmer for about 13 minutes, until the millet is only covered with the water. Now let it swell until the water has been absorbed. Let the millet cool a little.
- In the meantime, rinse and drain the chickpeas well. Peel an onion, chop it very finely and fry it with the finely chopped garlic clove until translucent. Peel the other onion, chop it finely and mix it with the millet.
- Mix the olive oil, lemon juice, spices and the roughly chopped herbs together. Now add the chickpeas and millet. Finally wash and dice the 3 tomatoes and add them as well. Mix everything well, let it steep briefly and serve.
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