Although it might be best known as the main ingredient in birdseed, we prefer millet tossed with roasted carrots, chickpeas, and crisp veggies in this warm and nutritious salad. Like quinoa, millet is gluten-free and packed with vitamins and minerals. Most notably, millet provides us with a good dose of magnesium, calcium, fiber, and B vitamins. This recipe is totally cleanse-friendly so it’s perfect for your 21-Day Program and for meal prepping for your week!
While many of us know the importance of introducing healthy bacteria into the gut with fermented foods or probiotic supplements, the benefits of prebiotics are lesser known. Prebiotics are specialized plant fibers that fertilize and nourish the healthy bacteria that already live in the colon. Both probiotics and prebiotics, like millet, are key for optimal digestive health. Eating prebiotic-rich foods helps build a healthy inner ecosystem, which in turn protects us from toxins found in animal products, the environment, and poor quality tap water.
We’ve chosen a light and simple dressing for this salad to allow the flavors of the vegetables to shine through. The ginger helps accelerate the movement of food through the stomach, which can be beneficial to those who suffer from chronic indigestion. Ginger is also a potent anti-inflammatory and has been shown to reduce pain associated with arthritis. We’ve paired the ancient root with sesame oil to provide a dose of healthy fat along with rice vinegar to help our bodies absorb more nutrients from the greens, snow peas, carrots, and chickpeas in this dish.
1 15-oz. can chickpeas
2 Tbsp. olive oil, divided
¼ tsp. salt, divided
¼ tsp. black pepper, divided
2 cups snow peas, trimmed and sliced thinly
5 medium carrots, sliced into 1/2-inch thick pieces
4 garlic cloves, minced
2 cups millet, cooked
4 cups salad greens
1 tablespoon rice vinegar
1 tablespoon + 2 teaspoons sesame oil
1 teaspoon ginger, grated
Salt, to taste
Preheat oven to 400F. Drain and rinse the chickpeas and transfer them to a clean work surface lined with several layers of paper towel. Arrange the chickpeas in a single layer and blot with another paper towel to dry them.
Once dry, transfer the chickpeas to a rimmed baking sheet. Drizzle with a tablespoon of olive oil and season with 1/8 teaspoon each of salt and black pepper. Toss to evenly coat.
Prepare your veggies. Trim the ends off the snow peas and slice them thinly. Wash the carrots and cut them on the bias into ½-inch pieces.
Set the sliced snow peas aside and add the sliced carrots to another baking sheet. In order to caramelize, they’ll need lots of space. You may need to use two baking sheets as to not crowd them. Combine the remaining tablespoon of olive oil and the garlic in a small bowl. Drizzle over the carrots and season with the remaining 1/8 teaspoon of salt and black pepper. Toss to evenly coat each piece. Bake chickpeas and carrots for 20 minutes.
Meanwhile, prepare the salad dressing by combining the rice vinegar, sesame oil, and ginger in a small bowl. Season with salt to taste. Combine the millet and arugula in a large serving bowl, drizzle with the dressing, and toss.
Remove the carrots and chickpeas from the oven. Distribute the dressed millet and arugula between four salad bowls and top with the roasted carrots, chickpeas, and sliced snow peas. Toss salad to mix all ingredients. Adjust seasonings to taste.
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