Foxtail Millet Salad with Chickpeas Recipe

Looking for a refreshing and nutritious salad that combines unique flavors and textures? Look no further than this vibrant Foxtail Millet Salad with Chickpeas and an array of fresh garnishes.

Tossed in a creamy tahini dressing with a hint of citrus, this salad is sure to be a crowd-pleaser. Let's dive into the recipe!

Ingredients:

For the salad:

• 2 cups cooked foxtail millet
• 1 bulb fennel, thinly sliced
• 1 cup chickpeas, drained and rinsed
• 1/4 cup thinly sliced red cabbage
• 1/4 cup chopped scallions
• 1/3 cup pomegranate seeds
• 1/3 cup toasted pistachios
• A few handfuls of baby salad greens
• A handful of mint leaves

For the dressing: (This will make extra)

• 2 tablespoons olive oil
• 2 tablespoons tahini
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons freshly squeezed orange juice
• Optional: 1-2 teaspoons wild forest honey
• Salt and pepper, to taste
• A little water to thin, if necessary

Instructions:

1. In a large mixing bowl, combine the cooked foxtail millet, thinly sliced fennel, chickpeas, red cabbage, and chopped scallions.
2. Add the pomegranate seeds and toasted pistachios to the bowl, followed by the baby salad greens and mint leaves.
3. In a separate small bowl, whisk together the olive oil, tahini, freshly squeezed lemon juice, orange juice, maple syrup (if using), salt, and pepper. Adjust the seasonings according to your taste preferences.
4. Pour the dressing over the salad ingredients and toss gently until everything is well coated. If the dressing is too thick, add a little water to thin it out.
5. Transfer the foxtail millet salad to a serving dish or individual plates. Garnish with additional pomegranate seeds, pistachios, and mint leaves for an extra pop of color and freshness.
6. Serve the salad immediately and enjoy its vibrant flavors and delightful textures.