Chickpea & millet salad with sesame-yoghurt dressing
Great way to get some prebiotics
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Cooking tools:
- Saucepan
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Spoon
- Serving bowl
- Airtight container
Ingredients
- ½ cup raw millet (1 cup of water for cooking)
- 400g tin of chickpeas, drained and rinsed (keep to 1/2 cup per person)
- 1 x 250g punnet of cherry tomatoes, halved
- 100g bag of spinach and rocket
- 2 tbsp of pumpkin seeds
- 2 tbsp of sunflower seeds
- 1 tbsp of olive oil
- 1 tbsp of garlic infused olive oil
- ¼ cup tahini (sesame seed paste)
- ¼ cup yoghurt (plant based if required)
- ¼ cup lemon juice
- 2 tbsp of water
- Salt
- pepper
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