Spiced Chickpea & Carrot Salad with Ancient Grains

Servings 3 servings


  • 2/3 cup cooked millet
  • ¾ cup cooked chickpeas
  • ¾ cup mixed shredded cabbage
  • 1 carrot cut into ribbons
  • 1/3 cup chopped red pepper
  • 2 tbsp olive oil
  • 1 tsp lime juice
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp mint


  1. Combine the olive oil, lime juice and spices in a large bowl and mix well

  2. Add remaining ingredients and stir to evenly coat

  3. Let stand for at least 30 minutes before serving

Recipe Notes

If your using canned chickpeas rinse them well under cool water first.  For the cabbage mix I find it easiest to use the pre-chopped bags of mixed cabbage or even broccoli slaw will work.  The carrot can be easily sliced into ribbons using a regular vegetable peeler – just peel the outer edges, discard them and continue to peel the carrot lengthwise into long ribbons.