Mediterranean Millet Salad

Mediterranean Millet Salad 


⅔ cup dry millet

chopped bell peppers

chopped cucumber

chopped onions

chopped tomatoes

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.