Chickpea and Millet Grain Salad
INGRÉDIENTS
- 1 tsp canola oil 5 mL
- 1/4 cup slivered almonds 60 mL
- 1/2 cup dry millet 125 mL
- 1 1/2 cups water 375 mL
- 1 (15 oz/426 mL) can no-salt added chickpeas, rinsed and drained
- 1 medium cucumber, diced
- 2/3 cup diced red onion 150 mL
- 1/2 cup chopped cilantro 125 mL
- 1 Tbsp canola oil 15 mL
- 1 Tbsp grated lemon zest 15 mL
- 2 Tbsp lemon juice 30 mL
- 1 Tbsp grated ginger 15 mL
- 2 tsp granulated sugar 5 mL
- 1/2 tsp salt 2 mL
- 1/8 tsp dried pepper flakes 0.5 mL
PRÉPARATION
- 1. In large skillet, toast almonds 1-2 minutes or until golden. Set aside on plate.
- 2. Add 1 tsp (5 mL) canola oil to skillet and toast millet for 3 minutes or until beginning to brown, stirring constantly. Add water, bring to boil over medium high heat, reduce heat, cover and simmer 18 minutes or until just tender.
- 3. Place millet on sheet of foil in a thin layer and let stand 5 minutes to cool quickly.
- 4. In large bowl, combine millet, chickpeas, cucumber, red onion, cilantro, canola oil, lemon zest, lemon juice, ginger, sugar, salt and pepper flakes. Toss until well blended, cover and refrigerate 2 hours to develop flavors. Garnish with almonds and serve.
RENDEMENT
4 servings (6 cups/1.5 L)
PORTION
1 1/2 cups (375 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 280 |
| Lipides | 10 g |
| Gras saturés | 1 g |
| Cholestérol | 0 mg |
| Glucides | 38 g |
| Fibres | 7 g |
| Protéines | 10 g |
| Sodium | 310 mg |
