This is an awesome side dish that can also work as a main meal for vegans, vegetarians, and omnivores alike. Serving it at room temperature maximizes the flavours and makes it a great dish for lunch or a picnic.
You won't be able to stop eating it, I promise. —Samantha Angela
1 1/2 cups
cooked millet, room temperature
white balsamic vinegar
cracked black pepper
can, chickpeas, drained and rinsed
scallions, thinly sliced, white & green parts
In This Recipe
Whisk together the olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the millet, and mix with a fork.
Add the carrots, currants, and scallions, mixing well and seasoning to taste.
Serve at room temperature.