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


  • 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


  • 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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