Name: Corn & Millet Summer Salad With Creamy Chickpea Sauce
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 cup millet; 1 red onion, diced; 1 large zucchini, cut into small matchsticks; 3 cloves garlic, minced; 2 ears corn, cut off the cob; 1 cup chopped kale; 1 (15-ounce) can chickpeas, drained; ¼ cup chopped fresh basil; 1 tsp salt-free seasoning; ½ tsp salt, or to taste; ¼ tsp crushed red pepper (optional); Tomatoes and chopped red cabbage, for garnish; 1 (15-ounce) can chickpeas with liquid; 1 clove garlic; 1 Juice and zest of 1 lemon

Recipes » Salads » Corn & Millet Summer Salad With Creamy Chickpea Sauce

By Valarie Wadsworth-Delieto

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Lemon and garlic come together in a tangy chickpea cream sauce that holds this nutrient-packed dish together. With corn, zucchini, basil, and tomatoes, this recipe is also the perfect way to celebrate the bounty of summer gardens!

Prep: 30 mins Cook: 30 mins Yield: 4 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 cup millet
1 red onion, diced
1 large zucchini, cut into small matchsticks
3 cloves garlic, minced
2 ears corn, cut off the cob
1 cup chopped kale
1 (15-ounce) can chickpeas, drained
¼ cup chopped fresh basil
1 tsp salt-free seasoning
½ tsp salt, or to taste
¼ tsp crushed red pepper (optional)
Tomatoes and chopped red cabbage, for garnish

Chickpea Sauce

1 (15-ounce) can chickpeas with liquid
1 clove garlic
1 Juice and zest of 1 lemon

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Cook the millet according to package instructions.
2. Place all the sauce ingredients in a high-speed blender and blend until creamy and smooth. Set aside.
3. In a heated skillet, sauté the onion for 3-5 minutes or until translucent.
4. Add the zucchini and garlic to the pan. Stir to spread the vegetables evenly across the pan, then don’t stir for approximately 3 minutes until zucchini begins to soften.
5. Stir in the corn, kale, chickpeas, cooked millet, basil, and seasoning. Continue to cook for about 2 minutes, or until hot.
6. Spread the chickpea sauce on a plate and top with the hot millet mixture. Season with salt and crushed red pepper (if using), garnish, and serve.