Millet and Chickpea Salad ‒ Hirssi-kahvihernesalaatti

Lately I've been a bit tired and thus, a lazy cook. But that's OK during summer. You can eat healthy and well with very simple recipes as there's this abundance of tasty, fresh and local stuff available. I thought I'd share with you some of the best working salads or cold dishes I've been experimenting with.

The idea for this first one came from Prometheus camp I visited recently. It had chickpeas and probably something like couscous in it, but by the time I was home I couldn't remember the rest. So I just put together things that seemed to go well together and ended up with this.

- 2 dl millet
- 4.5 dl water
- 1 can  of chickpeas (230 g)
- 1 cucumber
- 0.5 dl hemp oil
- 1 punch of fresh dill
- 1 lemon
- mint
- black pepper
- salt

Roast the millet on a dry pan for ten minutes or so. (This should make it a bit more loose than just cooking it straight.) Be careful not to burn it though. When you start to smell popcorn, move it into a pot with the water. Let it come into a boil. Turn of the heat, add some salt and cover with a lid. Let the millet swell for about 25 minutes.

In the meanwhile, chop the cucumber and mince the dill. Rinse the chickpeas. Grate the lemon peel and squeeze half of the juice into the salad bowl as well. Add the millet and everything else. Muddle up and move into the fridge to cool down before eating.

Nutritional values / 1365 g:
energy 1265 kcal
fat 57 g
protein 36 g
carbohydrates 151 g
fiber 32 g

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