|1||cup||millet||uncooked, rinsed and drained|
|3||cups||broth||vegetable or chicken|
|15||ounces||chickpeas (garbanzo beans)||1 can, rinsed and drained|
|1||cup||scallions, spring or green onions||chopped|
|3 1/2||tablespoons||olive oil, extra-virgin|
|2 1/2||tablespoons||balsamic vinegar|
|1||x||salt and black pepper||to taste *|
|1||pint||cherry tomatoes||halved *|
Toast millet in a large skillet over medium heat, stirring frequently, until fragrant and just golden brown, 3 to 5 minutes.
Remove skillet from heat and slowly pour in broth.
Return to heat and bring to a boil over medium high heat.
Reduce heat to medium low, cover and simmer until liquid is absorbed and millet is cooked and tender, 25 to 30 minutes.
Remove from the heat and set aside to allow to stand, covered, for another 5 minutes.
Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
Stir in chickpeas, green onions and basil, toss gently and set aside.
In a small bowl, add oil, vinegar, salt and pepper, and whisk until well mixed.
Then pour dressing over millet mixture and toss to evenly coat.
Stir in tomatoes, then arrange salad over lettuce leaves.
First published: 2011-01-24 last updated: 2013-06-14
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