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Millet Salad with Grapefruit Olives and Chickpeas

Millet Salad with Grapefruit Olives and Chickpeas

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4 1x

Quinoa is always the supergrain in the spotlight, but try giving millet a chance with this millet salad with grapefruit, olives and chickpeas.

Ingredients

  • For chickpeas
  • 115 ounce cans chickpeas
  • 1 teaspoon olive oil
  • 1 tablespoon grapefruit juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For millet
  • 1 cup millet
  • 2 cups water
  • 1/2 teaspoon kosher salt plus more serving
  • For salad
  • 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

Instructions

  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. Transfer the millet to a large bowl and cool to room temperature.
  5. Fold the chickpeas, grapefruit, olives, scallions, cilantro and pistachios into the millet. Season to taste with salt before serving.
  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4 1x