Mediterranean Chickpea, Chicken and Bocconcinni Salad

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Ingredients:

• 1 cup Simply Wholesome Pantry Quick Cook Millet & Lentils

• 1 cup mixed salad leaves

• 1 tin (400g) chickpeas, drained & rinsed

• 1 cup cherry tomatoes, halved

• 1 cup Lebanese cucumber, chopped

• 1 cup cooked chicken, chopped

• ½ cup bambini bocconcini, halved

• ½ cup kalamata olives, pitted & roughly chopped

• Handful of basil leaves, torn

• Sea salt & cracked black pepper, to taste

For the dressing:

• ¼ cup tahini

• 2 tbsp Dijon mustard

• 2 tbsp pure maple syrup

• 1 tbsp apple cider vinegar (or white wine vinegar)

• 1 tbsp cold water (adjust as needed for consistency)

Method:

1. Bring a medium pot of water to a boil. Add the Quick Cook Millet & Lentils, simmer for 10 minutes, then drain and set aside to cool.

2. In a small bowl, whisk together the tahini, Dijon mustard, maple syrup, and vinegar. Gradually add the cold water, whisking continuously until smooth and pourable.

3. In a large salad bowl, combine the millet & lentils, salad leaves, chickpeas, tomatoes, cucumber, chicken, bocconcini, olives, and basil.

4. Drizzle with the dressing, toss well, and season with sea salt & cracked black pepper to taste.