Minty Millet and Pomegranate Salad
Try this Minty Millet and Pomegranate Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoon olive oil
- salt & pepper
- handful of mint leaves
- 2 tablespoon tahini
- 2 cups cooked millet (i use this method)
- 1 bulb fennel thinly sliced
- 1 cup chickpeas drained & rinsed
- 1/4 cup or so thinly sliced red cabbage
- 1/4 cup scallions chopped scallions
- 1/3 up pomegranate seeds
- 1/3 up toasted pistachios
- a few handfuls of baby salad greens
- 3 tablespoons fresh squeezed lemon
- 3 tablespoons fresh squeezed orange
- optional: 1-2 teaspoon maple syrup
- a little water to thin if necessary
- Carbohydrate 1.58925 g
- Cholesterol 0 mg
- Fat 5.71950000072367 g
- Fiber 0.697500014305115 g
- Protein 1.275 g
- Saturated Fat 0.797685000099924 g
- Serving Size 1 1 Serving (10g)
- Sodium 154.001250000014 mg
- Sugar 0.891749985694886 g
- Trans Fat 0.223072500019597 g
- Calories 60 calories
Whisk together the dressing ingredients, taste and adjust seasonings. Set aside.Optional step: toss your chickpeas in a small skillet w/ a little olive oil, salt and pepper until browned.Toss together all salad ingredients with enough dressing to coat (you don't have to use it all). Taste and adjust seasonings.
