1 c millet
2 c water
1 head broccoli, broken into florets
1 can chickpeas, drained & rinsed
1/2 red onion, finely diced
zest of 1 lemon
romaine lettuce leaves, torn or spring mix baby greens
1 garlic clove, minced
2 T tahini
3 T olive oil
1 T hot water (more if necessary)
juice from 1 small lemon
salt & pepper
1. Toast millet in a small saucepan until it starts to crackle. Add water, cover and bring to a boil. Reduce to low heat and let simmer until water evaporates.
2. Steam broccoli until bright green, drain and rinse under cold water. Add chickpeas, broccoli, red onion and millet into a large bowl and toss.
3. Make dressing by combining all ingredients, adding more hot water if necessary to get proper dressing consistency. Add half of dressing to millet mixture and blend.
4. Add a base of lettuce or baby greens on each serving plate and add a few large spoonfuls of the millet mixture over top. Drizzle with remaining dressing and add a sprinkling of lemon zest for colour.