JEWELED MILLET SALAD WITH CRISPY CHICKPEAS
From: Food & Wine Magazine
½ C Millet
1 Lb Cooked chickpeas, rinsed and patted dry
2 Tbsp Harissa
½ C Extra virgin olive oil
½ C Slivered, blanched almonds
1 Medium onion, thinly sliced
1 C Julienned carrots
¼ C Thinly sliced scallions
2 tsp Dried cilantro leaves, chopped
1 tsp Dried mint leaves, chopped
1 tsp Dried basil leaves, chopped
2 tsp Finely grated lemon zest
plus 3 Tbsp lemon juice
Kosher salt & Pepper, to taste
Preheat the oven to 400˚F. In a medium saucepan, combine the millet with 1½ cups of water and bring to a boil. Add a generous pinch of salt, cover and simmer over low heat until the millet is tender and the water is absorbed, 20 minutes. Let steam, covered, for 10 minutes, then fluff with a fork.
Meanwhile, on a large rimmed baking sheet, toss the chickpeas with the harissa and 2 Tbsp of the olive oil and season with salt & pepper. Bake for about 25 minutes, until crisp. Let cool slightly.
In a medium skillet, heat the remaining 6 tbsp of olive oil until shimmering. Add the almonds and cook over moderately high heat, stirring, until golden. Using a slotted spoon, transfer to a plate and season with salt and pepper.
Add the onion to the skillet and cook over moderately low heat, stirring occasionally, until well browned, about 12-15 minutes.
In a bowl, toss the millet, onion, almonds, carrots, scallions, cilantro, mint, basil, lemon zest and juice. Fold in the chickpeas, season with salt and pepper and serve.