This recipe is full of summer, with fresh tomatoes, lemon, mint and parsley. It's a great one-pot-meal or it is excellent served with pita bread and hummus.
What is it like?
1 cup millet OR quinoa, follow package directions for cooking and chill in fridge
1 14 oz can chickpeas
2/3 cup mint, sliced small
1 /1/3 cup parsley, sliced small
1 lb tomatoes, sliced bite sized
2 lemons (or more to taste), juice + 1 tsp zest
salt and black pepper to taste
1/4 cup olive oil, or to taste
optional addition: sliced cucumber
Combine all of the ingredients in a bowl and toss to combine. Leftovers can be enjoyed with an extra squeeze of lemon or apple cider vinegar and fresh tomatoes.
Note: This recipes is very flexible. Add more or less herbs, chickpeas or tomatoes. If you would like more protein, you can add cubed cooked chicken (or tofu for vegan), or substitute quinoa for millet.