Make Ahead
Curried Millet with Chickpeas andĀ Currants
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1 Review
Taylor S.
August 10, 2016
This is an amazing and satisfying salad to bring for lunch. I made a few substitutions - raisins instead of currants, black eyed peas instead of chickpeas, added chopped celery, and used red wine vinegar instead of white balsamic. I also used about 3/4 tsp. each of salt and pepper - this was the exact right amount for me of pepper; I got the spiciness without it being overpowering. This salad is on the saltier side and I definitely wouldn't recommend putting in the full teaspoon - that's a lot! But it worked perfectly with my batch since I used dried beans (avoiding saltiness from the can) and added some celery. Will definitely be adding this to the "keep" pile :)
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