Lemony Millet Salad With Chickpeas, Corn & Spinach (Recipe) | FOOD MATTERS®
Don't you just love leftovers?! One less meal you need to think about making during the week. This recipe is a perfect left-over friendly dish that you can recreate into a second meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Ingredients
- 3 cups cooked millet
- 1 1/2 cups fresh or frozen corn
- 1 1/2 cups cooked chickpeas, drained + rinsed
- 7-8 cups chopped spinach
- 2 cloves garlic, minced
- 1 teaspoon cumin
- salt + pepper
- 1 tablespoon safflower oil
- 1/4 cup extra virgin olive oil
- 3-4 tablespoons fresh lemon juice
- zest from 1/2 of a lemon
- toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.
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