Tomato, Basil and Millet Salad

1. 1

   Toast millet in a large skillet over medium heat, stirring frequently, until fragrant and just golden brown, 3 to 5 minutes.

2. 2

   Remove skillet from heat and slowly pour in broth.

3. 3

   Return to heat and bring to a boil over medium high heat.

4. 4

   Reduce heat to medium low, cover and simmer until liquid is absorbed and millet is cooked and tender, 25 to 30 minutes.

5. 5

   Remove from the heat and set aside to allow to stand, covered, for another 5 minutes.

6. 6

   Transfer millet to a large bowl, fluff with a fork and set aside to let cool.

7. 7

   Stir in chickpeas, green onions and basil, toss gently and set aside.

8. 8

   In a small bowl, add oil, vinegar, salt and pepper, and whisk until well mixed.

9. 9

   Then pour dressing over millet mixture and toss to evenly coat.

10. 10

    Stir in tomatoes, then arrange salad over lettuce leaves.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.