Mediterranean Millet Salad
⅔ cup dry millet
chopped bell peppers
1 can chickpeas, drained
⅓ cup pitted olives (optional)
1.5 cups fresh chopped Italian parsley
⅓ cup crumbled soft goat or feta cheese
4 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
½ tsp Dijon mustard
Salt and pepper to taste
Bring 1-1/3 cups water to a boil in a medium sized pot. Once it is boiling, add the dry millet, cover, and reduce heat to a simmer. Cook for about 20 minutes, or until water is absorbed. Remove from heat and let cool, then place in fridge for 1 to 24 hours.
In a large bowl combine the cooled millet, chickpeas, olives, sun dried tomatoes, parsley, and goat cheese. Mix all together.
Whisk together the lemon juice, olive oil, mustard, salt and pepper in a small dish and pour over the salad.
Too with balsamic and Italian Dressing
Store in the fridge for 4-5 days.