Artichoke Millet Power Salad
A white bean and grain salad filled with artichokes, olives, parsley and lemon. A meal on its own, or a beautiful side dish for grilled fish or chicken. Inspired by Trader Joe's Artichoke Tapenade Bulgur Salad.
Servings: 6 people
Calories: 454kcal
Ingredients
- 1 cup millet (prepared to package directions)
- 1 cup parsley very finely chopped
- 1/4 cup +2 talespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 15- ounce can cannellini beans
- 1 15- ounce can artichoke hearts (in water, quartered)
- 1 15- ounce can black or kalamata olives (quartered)
- 1 pint cherry tomatoes (quartered)
- 1 zucchini (cut into ribbons with a vegetable peeler)
- 1/2 teaspoon oregano
- freshly ground black pepper to taste
- sea salt (optional- I didn't feel it needed any)
- 1/2 cup pepitas (to garnish)
Instructions
- Cook and cool the millet.
- In a large bowl, add the chopped parsley, lemon juice, balsamic vinegar, and olive oil. Massage together to soften the parsley.
- Cut all the vegetables, then add them to the salad, along with the cannellini beans. Season with oregano, black pepper, and optional salt.
- Refrigerate before serving. Garnish with pepitas (pumpkin seeds) right before serving to keep them crunchy.
Notes
Substitute quinoa for the millet, if you have that on hand.
Lots of vegetables would be good in this salad. The parsley and the lemon juice are what really give this salad a zing, so those items are not optional, in my opinion!
Always start recipes with less vinegar and lemon juice that what the recipe calls for. After you've tried it, add more in to your liking. I found 6 tablespoons of lemon juice to be perfect, but I suggest starting with ¼ cup if you don't like things as tangy.
Nutrition
Calories: 454kcal | Carbohydrates: 50g | Protein: 13g | Fat: 25g | Saturated Fat: 3g | Sodium: 1646mg | Potassium: 469mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2346IU | Vitamin C: 57mg | Calcium: 135mg | Iron: 5mg