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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)


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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