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Curried Millet with Chickpeas and Currants

by:
July 29, 2013
5
1 Ratings
  • Serves 6
Author Notes

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

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Ingredients
  • 1 1/2 cups cooked millet, room temperature
  • 3 tablespoons olive oil
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1/2 cup grated carrots
  • 1/2 cup currants
  • 1 can, chickpeas, drained and rinsed
  • 2 scallions, thinly sliced, white & green parts
Directions
  1. Whisk together the olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the millet, and mix with a fork.
  2. Add the carrots, currants, and scallions, mixing well and seasoning to taste. Serve at room temperature.
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1 Review

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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 :)