I feel that spring really starts to take place in Paris. Even if I don’t leave my coat too, the sun is brighter these days. It’s truly pleasant.
Although I eat salads also in winter they are much more tasty this time of year. Vegetables have more flavor. Anyway, I would have put myself eating of the season, which I have great difficulty. It is extremely difficult to eat while varying seasonal dishes… But I have to put myself for my world and my country because eating season also means eating local. There are no tomatoes in France during the winter unfortunately…
This salad is very simple, but very tasty as always. I love avocado and it was a divine taste. Grated carrots are refreshing, chickpeas are here to bring a little protein and millet some consistency. Know that millet is naturally gluten free. This salad is a treat. And as you can see, it is perfect for lunchbox! 😊
Millet, chickpeas, avocado and pomegranate salad
For 2 personnes
Vegetarian / Gluten free
Preparation time : 15 minutes / Cooking time : 20 minutes
1/2 cup raw millet
3 medium carrots
1/2 can of chickpeas
3 handfuls lamb’s lettuce and baby spinach
2 tsp pomegranate seeds
salt and pepper
Start by cooking millet. Bring water to a boil over high heat, then cover and reduce. Cook about 20 minutes.
Grate the carrots. Drain and rinse chickpeas.
Cool down millet under running cold water.
Serve with lamb’s lettuce, avocado diced, grated carrots, chickpeas, feta and pomegranate. Season with olive oil, cider vinegar and season with salt and pepper. Be sheared some chives to bring more taste.