Corn & Millet Summer Salad With Creamy Chickpea Sauce
Lemon and garlic come together in a tangy chickpea cream sauce that holds this nutrient-packed dish together. With corn, zucchini, basil, and tomatoes, this recipe is also the perfect way to celebrate the bounty of summer gardens!
Prep: 30 mins
Cook: 30 mins
Yield: 4 servings
Ingredients
Ingredients
- 1 cup millet
- 1 red onion, diced
- 1 large zucchini, cut into small matchsticks
- 3 cloves garlic, minced
- 2 ears corn, cut off the cob
- 1 cup chopped kale
- 1 (15-ounce) can chickpeas, drained
- ¼ cup chopped fresh basil
- 1 tsp salt-free seasoning
- ½ tsp salt, or to taste
- ¼ tsp crushed red pepper (optional)
- Tomatoes and chopped red cabbage, for garnish
Chickpea Sauce
- 1 (15-ounce) can chickpeas with liquid
- 1 clove garlic
- 1 Juice and zest of 1 lemon
Instructions
Instructions
- 1. Cook the millet according to package instructions.
- 2. Place all the sauce ingredients in a high-speed blender and blend until creamy and smooth. Set aside.
- 3. In a heated skillet, sauté the onion for 3-5 minutes or until translucent.
- 4. Add the zucchini and garlic to the pan. Stir to spread the vegetables evenly across the pan, then don’t stir for approximately 3 minutes until zucchini begins to soften.
- 5. Stir in the corn, kale, chickpeas, cooked millet, basil, and seasoning. 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. Season with salt and crushed red pepper (if using), garnish, and serve.
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