Most people want the food they cooked to be polished off that very meal. But I love it when that doesn’t happen so I have leftovers to work with. Like when I made the chicken and chickpea stew with foxtail millet. The leftovers – chickpeas and foxtail millet – were turned into a bowl of salad for dinner the next night. I also threw in some cherry tomatoes, basil, coriander and even shredded coconut. With a quick dressing with balsamic vinegar, honey, lemon and mustard, dinner was ready in minutes.
Yield:
1 bowl of salad
Time:
10 mins at leisure
Ingredients:
Cooked chickpeas – 1 cup
Cooked foxtail millet – 1/2 cup
Shredded coconut – 1/4 cup
Basil, coriander leaves – handful chopped
Cherry tomatoes – 4-5 halved
Cucumber – 1/2 cup chopped
Dressing:
Balsamic vinegar – 2 tbsp
Honey – 1 tsp
Lemon juice – 1/2 lemon
Mustard paste/sauce – 1 tsp
Method:
Whisk all the ingredients of the dressing and keep aside.
Put all the salad ingredients in a bowl and pour dressing over it.
Note:
Tweak this any way you want. The idea is to use up leftovers along with any scraps from the fridge to make a meal. You could replace the millet with brown rice or any other cooked grains. Or even omit it. You can also add cooked chicken to this salad, and more greens if you have.
