Perfect way to put this winter citrus to use with this millet salad.
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Millet Salad with Citrus and Olives
1-15 ounce can chickpeas
2 tablespoons plus 1 teaspoon olive oil
3/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup millet
1 cup water
2 Cara Cara oranges
1/2 cup pitted Kalamata olives
2 scallions, thinly sliced
1 handful cilantro, roughly chopped
Preheat the oven to 400 degrees F.
Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose outer skins. Place the chickpeas on a parchment-lined sheet pan and toss with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 – 30 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
In a medium saucepan, toast the millet over medium heat until it turns golden, about 4 minutes. Add the water and 1/4 teaspoon salt and increase the heat to bring the mixture to a boil. Reduce the heat, cover and simmer until most of the water is absorbed, about 15 minutes. Remove the millet from the heat and let stand for 10 minutes before fluffing with a fork. Transfer the cooked millet to a large bowl.
Cut the peel and white pith from the oranges. Slice between the membranes removing the segments while collecting the juice in a bowl. Whisk in the remaining olive oil, salt and pepper.
Stir the chickpeas, orange segments, olives, scallions, cilantro and orange vinaigrette into the millet.