Quinoa is always the supergrain in the spotlight, but try giving millet a chance with this millet salad with grapefruit, olives and chickpeas.
1–15 ounce cans chickpeas
1 teaspoon olive oil
1 tablespoon grapefruit juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup millet
2 cups water
1/2 teaspoon kosher salt plus more serving
1 grapefruit, peeled, pith removed and cut into segments
1/2 cup pitted Kalamata olives
2 scallions, thinly sliced
1 handful cilantro, roughly chopped
1/4 cup roughly chopped pistachios
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose outer skins. In a small bowl, whisk together the olive oil, grapefruit juice, salt and pepper. Stir in the chickpeas. Use a slotted spoon to transfer the chickpeas to the prepared sheet pan. Bake for 25 – 30 minutes until the chickpeas are crisp and golden brown.
In a large saucepan over medium heat, toast the millet until it is nutty and fragrant, about 2-3 minutes. Add the water and salt. Bring to a boil, reduce heat, cover and simmer for 15 minutes until the millet is tender. Let sit for 5 minutes and fluff the grains with a fork.
Transfer the millet to a large bowl and cool to room temperature.
Fold the chickpeas, grapefruit, olives, scallions, cilantro and pistachios into the millet. Season to taste with salt before serving.