Recipes » Salads » Corn & Millet Summer Salad With Creamy Chickpea Sauce
T. Colin Campbell Center for Nutrition Studies

Corn & Millet Summer Salad With Creamy Chickpea Sauce

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
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

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

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.

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