Spring Salad

Here is a simple salad for your spring and summer fetes.

Millet and Fresh Herb Salad

1 c millet (you could also use quinoa or couscous)

2 c water

1/4 t salt

1 can chickpeas, drained

2 carrots, cut into small cubes

1/2 c fresh herbs (I used chives, parsley and cilantro), chopped

1/2 c olive oil

1/4 c fresh lemon juice

2 T red wine vinegar

salt and pepper to taste

-bring millet, water and salt to boil in a saucepan

-simmer over medium heat for about 20 minutes

-remove from heat, cover, and let cool

-combine cooked millet, chickpeas, carrots and herbs

-in separate bowl, whisk olive oil, lemon juice, vinegar, salt and pepper

-pour over salad ingredients and stir well

-refrigerate for 1 hour to overnight

(add sprinkles of olive oil and toss well if it seems a bit dry)

I changed up the leftovers today by adding some crumbled feta cheese, chopped tomato and cubes of salami! It made a pretty yummy brown bag lunch for my sweetie!