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Mediterranean Chickpea Millet Salad
Ingredients
  • subheading: FOR THE LEMON SHALLOT VINAIGRETTE:
  • 1 small shallot minced (about 2 tablespoons)
  • 1 tablespoon dijon mustard
  • 1 lemon zested and juiced
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • 4 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • subheading: FOR THE MILLET SALAD:
  • 3 cups cooked millet cooked and cooled to room temperature
  • 2 green onions white and green parts, sliced thin
  • ½ cup radishes cut into julienne (or thin slices)
  • ½ cup kalamata olives roughly chopped
  • ½ English (hothouse) cucumber diced
  • 15 ounce can chick peas drained
  • 1 cup crumbled feta cheese
  • ⅓ cup chopped fresh mint
  • ⅓ cup chopped fresh parsley
Steps
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