Vegan Harissa-Orange Millet and Chickpea Salad
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Learn more →Ingredients
4 servings
For the millet
- 1 cup millet, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed, patted dry
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp harissa paste
- 3 tbsp fresh orange juice (from about 1 orange)
- 1 tsp orange zest
- 1 tbsp raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp salt
For the salad
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
- 3 green onions (green tops only), thinly sliced
- ⅓ cup dry-roasted almonds, roughly chopped
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the patted-dry chickpeas on a rimmed baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with the cumin, smoked paprika, and ¼ tsp salt. Toss to coat, then spread in a single layer. Roast for 25–30 minutes, shaking the pan once halfway through, until the chickpeas are deep golden and crisp on the outside.
- 2
While the chickpeas roast, combine the rinsed millet, 2 cups water, and ¼ tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15–18 minutes until the water is fully absorbed and the millet is tender and fluffy. Remove from heat, uncover, and fluff with a fork. Spread onto the large mixing bowl or a sheet pan to cool for 10 minutes.
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