Broccoli chick


One day I was looking for recipes for substantial salads – the kind that make a complete meal on their own – and found this broccoli, chickpea and millet salad on one of my favorite food blogs, Everybody likes sandwiches. The post mentioned a quinoa salad on 101 cookbooks; I had been curious about quinoa, so I opted for a broccoli, chickpea and quinoa salad.

The quinoa was quite good but I thought I’d try it with millet this time. We always have tahini in the house, but I had forgotten we used it up last time we made hummus. So I couldn’t make the tahini-based dressing. Luckily we did have a bottle of Annie’s Goddess dressing on hand, and my salad was saved! This Goddess dressing has many of the same ingredients, and the flavor works well with the broccoli and chickpeas.

Here’s my take on this salad.

1 c millet
2 c water
1 head coarsely chopped broccoli
1 15 oz. can chickpeas, drained & rinsed
3 green onions, sliced
Zest of 1 lemon
Toasted sesame seeds
Mixed greens

1 garlic clove, minced
2 T tahini
2 T olive oil
Juice of 1/2 lemon (about 2 T)
1 T hot water (more if needed)
Soy sauce to taste

In a pinch, use Annie’s original Goddess dressing (not Green Goddess)

Toast millet in a saucepan until it begins to crackle. Add water, cover and bring to a boil. Reduce to low heat and let simmer until water evaporates.
Steam broccoli until bright green and still slightly crisp – be careful not to over steam! – drain and rinse under cold water.
Whisk together dressing ingredients, adding more hot water if needed to thin the consistency. Taste and adjust flavor as desired.
Put green onions into a large bowl, add the millet and stir together (the heat from the millet mellows the onion flavor a bit). Add chickpeas and broccoli and mix in.
Add about a half cup of dressing to millet mixture and mix in. Taste and add more dressing as desired.
Put a bed of greens on each serving plate and add some large spoonfuls of the millet mixture on top. Sprinkle with lemon zest and sesame seeds.


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