Millet Salad with Vegetables & Hummus

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Millet salad is a healthy vegetarian main course or side dish loaded with veggies and creamy hummus. This delicious salad can be enjoyed any time of the year. It’s Vegan too!

cooked millets tossed with veggies and hummus and served in a brown bowl with a fork

Recently I shared the basic recipe on how to cook millets and today I am sharing a Vegetable Salad recipe with that cooked millets.

Just like pasta and rice, millet can be used in many ways and I am planning to share more millet recipes in the next few weeks. So stay tuned…..

I love making salads for lunch and usually add veggies,nuts, chick pea and some kind of pasta. Today I substitute pasta with millets which are high in protein and packed with many nutrients. I combine the cooked millets with veggies, hummus, lettuce, onion and chili sauce. I topped the salad with some spicy peanuts. The slightly nutty flavor of millet tossed with these ingredients creates a delicious meal.

Why this millet salad works

  • delicious, healthy salad
  • loaded with veggies, protein and carbs
  • filling and nourishing main course or side dish
millet salad ingredients

Ingredients needed to make the Millet Salad?

  • Cooked millets ( I used fox tail millets, any kind of millet will work)
  • Veggies like carrot, bell pepper, cucumber, tomato and lettuce
  • lettuce ( can substitute with spinach or kale)
  • Onion ( soaked in vinegar for few minutes to make them sweet)
  • Hummus
  • Chili Sauce or Sriracha
  • Spicy peanuts ( or cashew)

To make the salad –

1. Cook the Millet

Wash the millets and soak in the water for an hour. After an hour drain the water and add the millets to a sauce pan. For one cup of millets add 2 cups of water and cook the millets in medium flame for 13-15 minutes. Turn the stove off and let the millet rest for 10 minutes. Fluff the millet and let it cool before using in the salad. For more detailed procedure on how to cook millets, do check this post.

2. Prep the veggies

Wash all the veggies and cut them to bite size or thin strips, which ever way your prefer. I have used carrot, colored bell pepper, cherry tomato and cucumber.

Wash the lettuce and drain the excess water and chop them. you can either use ice berg or romaine lettuce. You could also replace lettuce with kale or spinach.

3. Toss the Salad

Add the cooked millets, veggies, olive oil, salt and chili sauce. Give a mix. Add the hummus and toss all the ingredients. Add lemon juice if desired. Check for seasoning and adjust. Finally add the crunchy peanuts and enjoy.

More Salad recipes from the blog –

Mediterranean Orzo Salad

Healthy Black Bean Salad

Green Moong Dal & Barley Salad

millet salad served in a brown bowl with a cup of water

What kind of millet can I use in this salad?

Any kind of millet will work in the recipe.

What can I substitute millet with?

Whole wheat pasta is a good substitute for millet.

What other vegetables or toppings can I use in this salad?

Snap peas, artichoke hearts, radishes can be used.

Can I skip hummus?

You can. If you are skipping hummus you may want to make a salad dressing with olive oil, lemon juice, little honey, salt and pepper and add it to the salad.

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cooked millets tossed with veggies and hummus and served in a brown bowl with a fork

Millet Vegetable Salad with Hummus

Healthy and delicious millet salad with veggies, hummus and crunchy peanuts. Serve as a main course or side dish.
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad
Cuisine: International
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Author: Madhavi

Ingredients

  • 2 cups of cooked millets I used foxtail millet
  • 1 medium carrot peeled, chopped
  • 1 small red bell pepper seeds removed and diced
  • 1 medium cucumber diced
  • 15 cherry tomato halved or quartered
  • 2 tbsps white or red onion, sliced soaked in vinegar or lemon juice for few minutes
  • 1 to 2 tbsps hummus, or to taste
  • 1 teaspoon chili garlic sauce or sriracha or add to taste
  • 1 cup chopped lettuce can substitute with spinach or kale
  • 1/4 cup toasted peanuts I used spicy peanuts
  • lemon juice to taste

Instructions

Cooking Millets in Stove top-

  • Wash the millets twice by rubbing with hands and soak in the water for an hour. After an hour drain the water and add the millets to a sauce pan.
  • For one cup of millet add 2 cups of water and cook the millets in medium flame for 13-15 minutes. Stir in between once or twice and avoid sticking to the bottom of the pan.
  • Turn the stove off and let the millet rest for 10 minutes. Fluff the millet and let it cool before using in the salad.
  • I have another post with step by step pictures on how to cook millets, do check this out for detailed instructions.

Prepping the Veggies –

  • Wash all the veggies and cut them to bite size or thin strips, which ever way your prefer. I have used carrot, red bell pepper, cherry tomato and cucumber.

  • Wash the lettuce and drain the excess water and chop them. you can either use ice berg or romaine lettuce. You could also replace lettuce with kale or spinach.

Toss the Salad –

  • Add the cooked millets, veggies, olive oil, salt and chili sauce. Give a mix.

  • Add the hummus and gently toss all the ingredients. Add lemon juice if desired.
  • You can also just toss the millets, veggies, olive oil, salt, chili sauce and lemon juice and serve the hummus on side.
  • Check for seasoning and adjust accordingly. Finally add the crunchy peanuts and enjoy this tasty salad.

Notes

  1. You can replace lettuce with spinach or kale.
  2. You can skip chili sauce and just add black pepper.
  3. Chick peas can also be added for extra protein.
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