Minty Millet & Pomegranate Salad
Prep time
Total time
Serves: serves about 4 as a side
  • 2 cups cooked millet (I use this method)
  • 1 bulb fennel, thinly sliced
  • 1 cup chickpeas, drained & rinsed
  • ¼ cup or so, thinly sliced red cabbage
  • ¼ cup scallions chopped scallions
  • ⅓ cup pomegranate seeds
  • ⅓ cup toasted pistachios
  • a few handfuls of baby salad greens
  • handful of mint leaves
dressing: (this will make extra)
  • 2 tablespoon olive oil
  • 2 tablespoon tahini
  • 3 tablespoons fresh squeezed lemon
  • 3 tablespoons fresh squeezed orange
  • optional: 1-2 teaspoon maple syrup
  • salt & pepper
  • a little water to thin, if necessary
  1. Whisk together the dressing ingredients, taste and adjust seasonings. Set aside.
  2. Optional step: toss your chickpeas in a small skillet w/ a little olive oil, salt and pepper until browned.
  3. Toss together all salad ingredients with enough dressing to coat (you don't have to use it all). Taste and adjust seasonings.
Recipe by Love and Lemons at