Millet salad with spiced chickpeas

Course Salad
Servings 2 people


  • 2 garlic cloves minced
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp salt
  • 1 tsp turmeric
  • 1/2 tsp ginger
  • 1/2 tsp black pepper
  • 3 tbsp extra virgin olive oil
  • 400 gr chickpeas cooked
  • 1/2 red onion thinly sliced
  • 175 gr millet
  • 500 ml water or vegetable stock
  • red peppers diced
  • 200 gr feta cheese crumbled
  • 10 olives


  1. In a bowl mix garlic cloves and spices. Add olive oil, chickpeas and sliced onions, mix it throw to chickpeas get well coated.

  2. Heat a pan and add chickpeas, reduce to medium heat and fried chickpeas until golden.

  3. Rinse millet (which has soaked overnight) and add to a saucepan with water and a pinch of salt. Bring to boil, reduce heat and leave it simmering until water is absorved (25 minutes aprox). Remove from heat, cover and leave it rest.

  4. In a bowl mix millet, chickpeas, peppers, feta cheese and olives. Taste to check if needs a bit more of seasoning