Corn & Millet Summer Salad With Creamy Chickpea Sauce
Lemon and garlic come together in a tangy chickpea cream sauce that holds this protein packed dish together. With corn, zucchini, basil, and tomatoes, this recipe is also the perfect way to celebrate the bounty of summer gardens!
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 4 servings
What You'll Need
1 cup millet
1 small red onion, diced
3 cloves garlic, chopped
1 large zucchini, diced
2 ears of corn cut off the cob
1 15oz can of chickpeas, drained
1 cup chopped kale
¼ cup chopped fresh basil
1 tsp of salt free seasoning
½ tsp salt (optional)
¼ tsp crushed red pepper (optional)
CHICKPEA SAUCE
1 15oz can of chickpeas with liquid
1 garlic clove
1 lemon zested and juiced
Tomatoes and chopped red cabbage for garnish
Earn your plant-based nutrition certificate
How to Make It
1 Cook the millet according to package instructions.
2 To prepare the sauce, place the chickpeas with liquid, garlic, lemon juice, and zest in a high speed blender and blend until creamy and smooth. Set aside.
3 Heat a large cast iron or non-stick frying pan. Add the onion and saute until translucent.
4 Add the zucchini and garlic to the pan, stirring to spread evenly across the pan. Then, do not stir for approximately 4-5 minutes until zucchini begins to soften and brown.
5 Stir in the corn, kale, chickpeas, millet, basil, and seasoning and 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. Garnish and serve.
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