Ingredients

3/4 cup whole millet
1 1/2 cups vegetable stock or chicken stock
1/2 cup canned chickpeas, rinsed and drained
1/2 cup finely chopped red onion

1/2 cup finely chopped red bell pepper
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 cup sliced black olives (optional)

Millet and Chickpea salad

Pour the millet and broth into a sauce pan. Cook over medium heat for 20 minutes or until grain is tender. Test like pasta.

Remove from heat and fluff with fork.

Move millet into large bowl. Add chick peas, onion, pepper and olives (if desired).



In a small bowl whisk vinegar and oil until well combined. Pour dressing over salad. Stir to combine. Can be served right away; we enjoy it chilled overnight.