Lemony Millet Salad With Chickpeas, Corn & Spinach (Recipe)

Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.

If you're new to millet it's a definite must try.  It's a bit thicker + chewier than quinoa with a less earthy flavor.

LEMONY MILLET SALAD WITH CHICKPEAS, CORN & SPINACH

Gluten-free, vegan // yields 3-4 meal-sized servings

Ingredients

• 3 cups cooked millet
• 1 1/2 cups fresh or frozen corn
• 1 1/2 cups cooked chickpeas, drained + rinsed
• 7-8 cups chopped spinach
• 2 cloves garlic, minced
• 1 teaspoon cumin
• salt + pepper
• 1 tablespoon safflower oil
• 1/4 cup extra virgin olive oil
• 3-4 tablespoons fresh lemon juice
• zest from 1/2 of a lemon
• toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.

Method

1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.
2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.
3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.
4. Add in the cumin, garlic, and a big pinch of salt + pepper.
5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].
6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.
7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.
8. Pour desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it.  Or, leave undressed and portion out dressing to package up and take to work with you if desired.
9. Taste and adjust salt + pepper and add more lemon juice if desired.
10. Finish each serving with a sprinkling of fresh herbs + avocado.
11. Or, place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.

Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled.  If you don't have millet on hand quinoa would work perfectly.  [A non-gluten-free alternative would be couscous.]

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