Lemony Millet & Chickpea Salad

1. 1
   prep

   Soak the chickpeas overnight.

   Rinse dried chickpeas and soak in plenty of water for at least 8 hours or overnight. Drain and set aside.

2. 2
   pressure cook · ~20 min

   Pressure cook the chickpeas.

   Place soaked and drained chickpeas in a pressure cooker with fresh water to cover by an inch. Cook on medium heat for 4-5 whistles, until tender but not mushy. Let pressure release naturally. Drain and cool slightly.

   TIPChickpeas should hold their shape — avoid overcooking into a mash.
3. 3
   boil · ~20 min

   Cook the millet.

   Bring 2 cups of water to a boil in a saucepan. Add rinsed millet and a tiny pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and grains are fluffy. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Spread on a plate to cool.

   TIPToasting the millet in a dry pan for 2 minutes before boiling adds a nutty depth.
4. 4
   prep

   Prep the fresh vegetables.

   Dice the cucumber and tomato into small, even cubes. Finely chop the onion. Roughly chop the parsley and mint.

5. 5
   mix

   Assemble the salad.

   In a large mixing bowl, combine the cooled millet, cooked chickpeas, cucumber, tomato, onion, parsley, and mint. Drizzle with olive oil and fresh lemon juice. Season with salt and black pepper. Toss gently until everything is evenly coated.

   TIPTaste and adjust lemon and salt — the salad should be bright and well-seasoned.
6. 6
   rest · ~10 min

   Let the flavors meld.

   Let the salad rest at room temperature for 10 minutes, or refrigerate for 30 minutes if you prefer it chilled. This allows the millet to absorb the lemony dressing.

7. 7
   serve

   Toss again and serve.

   Give the salad a final toss, taste once more for seasoning, and serve at room temperature or chilled.

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