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Serves
6
Author Notes
This is an awesome side dish that can also work as a main meal for vegans, vegetarians, and omnivores alike. Serving it at room temperature maximizes the flavours and makes it a great dish for lunch or a picnic.
You won’t be able to stop eating it, I promise. —Samantha Angela
Ingredients
1 1/2 cups
cooked millet, room temperature
3 tablespoons
olive oil
1 teaspoon
white balsamic vinegar
1 teaspoon
curry powder
1/4 teaspoon
turmeric
1 teaspoon
kosher salt
1 teaspoon
cracked black pepper
1/2 cup
grated carrots
1/2 cup
currants
1
can, chickpeas, drained and rinsed
2
scallions, thinly sliced, white & green parts
Directions
- Whisk together the olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the millet, and mix with a fork.
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Add the carrots, currants, and scallions, mixing well and seasoning to taste.
Serve at room temperature.
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