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Millet and Chickpea Salad

Scott Phillips

Servings: 4

This Mediterranean-inflected grain salad is quick enough to make on a weeknight, thanks to quick-cooking millet. It’s delicious with Sear-Roasted Chicken with Orange-Tarragon Pan Sauce.


  • 3 Tbs. plus 1 tsp. olive oil
  • 1/2 cup millet
  • Kosher salt
  • 1/4 tsp. crumbled saffron threads
  • 1 large orange, peeled and segmented, segments cut into thirds
  • 1 jarred roasted red pepper, chopped
  • 1/2 cup canned chickpeas, drained and rinsed
  • 2 Tbs. finely chopped red onion
  • 2 Tbs. sherry vinegar
  • 1 tsp. honey
  • 1/2 tsp. dried oregano

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 250
  • Carbohydrates (g): 33
  • Fiber (g): 5
  • Protein (g): 5


  • Heat 1 tsp. of the oil in a 10-inch skillet over medium heat. Add the millet and toast, shaking the pan, until one shade darker, about 1 minute.
  • In a 1-quart saucepan, bring 1 cup water, 1/2 tsp. salt, and the saffron to a boil. Add the millet, cover, reduce the heat to low, and cook until tender, about 18 minutes. Scrape into a large bowl. Stir the orange segments, peppers, chickpeas, onion, the remaining 3 Tbs. oil, vinegar, honey, and oregano into the millet. Season to taste and serve.


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