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Toasted millet salad with tomatoes, chickpeas, and harissa

Toasted millet salad with tomatoes, chickpeas, and harissa

Gluten-Free, Vegetarian, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 580 Calories/Serving

25 – 35 Minutes

Nutty and nourishing, millet plays a leading role in this North African-inspired gluten-free meal, tossed with a vibrant, easy harissa.

Ingredients

  • ¼ cup millet
  • 10 ounces baby broccoli
  • 1 or 2 shallots
  • Peeled fresh garlic
  • 1 lemon
  • ½ teaspoon harissa powder
  • ½ cup cooked black beans
  • ½ cup cooked chickpeas
  • 3 ounces cherry tomatoes
  • Fresh cilantro
  • 2 ounces pea shoots

Chef's Tip

Harissa is a North African chile pepper paste traditionally made with fresh roasted chiles and spices. In our version, we combine harissa powder, a blend of ground dried chiles, with olive oil and lemon juice to create a dressing for the salad.

Make it Leaner: You can lighten this meal by 60 calories and 7 grams of fat per serving by eliminating the oil in the harissa dressing. Applying olive oil with a misting bottle is a great way to curb calories without sacrificing flavor; if you want to mist the broccoli while it cooks instead of pouring oil directly into the pan, you’ll save an extra 20 to 40 calories and 2 to 4 grams of fat.

Nutrition per serving

Instructions

1

Cook the millet

In a small sauce pot, bring 3 cups lightly salted water to a boil. While the water heats, in a dry medium frying pan over medium heat, toast the millet, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.
Add the millet to the boiling water, reduce to a simmer, and cook until the millet is just tender, 15 to 18 minutes. Drain in a fine-mesh strainer and return the millet to the pot. Fluff with a fork, cover, and keep warm.
While the millet cooks, prepare the baby broccoli.

2

Prep and cook the baby broccoli

  • Trim the root ends from the baby broccoli.
  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In the same pan used to toast the millet, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the broccoli and cook, turning once, until lightly charred and crisp-tender, 3 to 5 minutes. Add the shallots and garlic, season with salt and pepper, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Transfer the broccoli to individual bowls.
While the broccoli cooks, prepare the harissa and salad.

3

Prep the harissa

  • Zest and juice the lemon.
In a large bowl, stir together the lemon zest and juice, 1 tablespoon oil, and as much harissa powder as you like; season to taste with salt and pepper.

4

Make the salad

  • Rinse the black beans and chickpeas.
  • Cut the cherry tomatoes in half.
  • Coarsely chop the cilantro; set aside half for garnish.
To the bowl with the harissa, add the millet, black beans, chickpeas, tomatoes, and half the cilantro and toss to combine. Season to taste with salt and pepper.

5

Serve

Top the baby broccoli with the salad, garnish with the pea shoots and the remaining cilantro, and serve.

Protein: 22g (44% DV), Fiber: 15g (60% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 10g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 530mg (22% DV), Carbohydrates: 60g (20% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).