Millet-Chickpea-Mushroom Salad

Revered in many parts of Africa, and cultivated in Asia and
Europe, MILLET shows its versatility in the many ways it is
enjoyed. In India, millet flour is cooked into a flatbread known
as Bajra Roti. In Europe, it is often consumed as a sweetened
porridge. It can even be turned into an alcoholic beverage!
Before adding any liquid, toast raw millet in a hot dry pan
before cooking to achieve a slightly toasted texture.



1 cup millet
2 cups water or stock
1 cup cooked chickpeas
1 cup prepared mushrooms
(shiitakes are an excellent choice)
1 small tomato, chopped
salt and pepper to taste


shredded leftover chicken
chopped vegetables of your choice
fresh greens (add at end of cooking)



  • Lightly brown dry millet for about 4 minutes in a preheated pan, be careful not to burn it!
  • Add liquid and bring to a boil.
  • Reduce heat and simmer until liquid is absorbed and
    millet is tender.
  • Stir in tomatoes, chickpeas and mushrooms.
  • Season to taste.

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