Greek Millet Salad

• From: Kath Eats Real Food

Ingredients

• 1 cup dry millet

• 2 cups water

• 2 medium zucchini, chopped

• 1 pint cherry tomatoes

• 6 inch English cucumber, chopped

• 10 olives, pitted and chopped

• 1 can garbanzo beans, drained

• 4 oz feta cheese

• 1 1/2 Tbs olive oil (plus 1 tsp)

• 1 Tbs lemon juice

• 1/2 tsp kosher salt (or to taste)

• 1/4 tsp black pepper (or to taste)

A filling salad to pack for lunch.

Directions

• Cook millet in water.
• Heat 1 tsp olive oil in a hot skillet and cook zucchini and tomatoes until brown and tender. Add to millet.
• Add cucumber, olives, and garbanzo beans to millet.
• Drizzle with olive oil, lemon juice, salt, and pepper.
• Crumble on the feta cheese.
• Serve chilled.