Eggless Miso-Sesame Millet and Chickpea Salad
Total time55 min
Prep time20 min
Cook time25 min
4.6(11)
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Learn more →Ingredients
4 servings
For the millet
- 1 cup millet, rinsed
- 2 cups water
- ¼ tsp salt
For the salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups lacinato kale, stems removed, thinly sliced
- 1 cup shredded carrots
- 1 cup frozen shelled edamame, thawed
- 3 green onions (green tops only), thinly sliced
For the dressing
- 2 tbsp white miso paste
- 3 tbsp extra virgin olive oil
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp pure maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tamari
For serving
- 1 tsp sesame seeds, for serving
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the millet, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the millet is tender and fluffy, about 18–20 minutes.
- 2
Remove the saucepan from the heat and let the millet rest, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool for at least 10 minutes.
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