Part of being back in school with a totally new schedule is figuring out how and when to eat. I used to have a pretty routine schedule – breakfast at home, sandwich for lunch, run, dinner at home. For one, I’m pretty sick of sandwiches. I just can’t eat them anymore. And two, I’m not home or away at such predictable times anymore. One thing I have been doing to make sure I always have food with me (after all, now that my income is about a quarter of what it once was, we and I cannot afford to just go buy a $10 lunch whenever I am hungry) is to make a big batch of interesting and nutritious salads. I’ve also been carrying around homemade granola that is pretty awesome – I’ll share that recipe soon also.
Anyway, this recipe was inspired by this Moroccan Chickpea recipe I saw recently on Serious Eats. I changed it up a bit and added some millet to add a little more substance for lunch. Millet is a new favorite of mine. It sort of feels and tastes like couscous, and it cooks up very quickly. I’ve also been looking for a way to use the preserved lemons that I made at the beginning of the summer, and this recipe fit perfectly. You can make your own by following this recipe or just use some fresh lemon zest and a little salt.
Moroccan Chickpea & Millet Salad
Extra virgin olive oil
~1/2 pound spinach, rinsed and chopped
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup bread crumbs
1 large tomato
diced 2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon smoked paprika
2 teaspoons red wine vinegar
1/2 preserved lemon rind, rinsed and thinly sliced
1 cup millet
salt and pepper
Combine the millet with 2 1/2 cups water in a pot, let the water come to an almost boil, then reduce heat to medium low and let it sit for 20-25 minutes. Sauté the garlic in a little olive oil in a large pan for a minute or two, then add the chickpeas. In a separate bowl, combine the bread crumbs, tomato, cumin, red pepper flakes, and smoked paprika. Add this mixture and the red wine vinegar to the pan with chickpeas and garlic and stir to make sure all the chickpeas are covered in this mixture. Now add the spinach and continue to cook until there is no more liquid in the pan. Pull off the heat and set aside. When the millet is finished, toss it with the chickpeas, preserved lemons, and salt and pepper.