Dill Chickpea Millet Bowl
A protein packed meal served with fresh spinach and a creamy yogurt dill sauce.
  • CourseMain Dish, Salad, Side dish
  • CuisineBulk recipe, Co-op Basics – Budget friendly, Vegetarian
  • 2cups water
  • 1Tbsp butter
  • 1cup uncooked bulk chickpeas
  • 1cup bulk raw millet
  • 4Tbsp bulk roasted salted sunflower seeds
  • 1bag SnoPac Farms chopped spinach, thawed
  • 1/2pint cherry tomatoes, sliced in half
  • 1cup Brown Cow cream top yogurt
  • 2Tbsp bulk Ranch Mix
  • 2Tbsp dried dill
  • 1/4 tsp salt
  • 1pinch salt, to taste
  • 1pinch freshly ground black pepper, to taste
  • 1Tbsp olive oil
  1. Soak chickpeas overnight in enough water to cover 3-4 inches above beans. When ready to use, drain chickpeas and cook in pot with enough water to cover beans by 2 inches.
  2. Toast millet in a large, dry saucepan over medium heat for 4-5 minutes or until it turns a rich golden brown. Be careful not to let them burn. Remove from heat when fragrant.
  3. Add 1 Tbsp dried dill, water and 1/4 tsp salt to pan. Stir to combine. If millet is extra thick, add an additional cup of water.
  4. Bring the mixture to a boil over high heat. Once boiling, reduce heat to low and add butter. Cover pan and simmer until the grains absorb most of the water, roughly 15 minutes.
  5. Remove pan from heat and let stand uncovered for 10 minutes. After millet sits, fluff it with a fork. Taste and add additional salt and pepper to your liking.
  6. Slice cherry tomatoes in half. Add tomatoes, millet and chickpeas to a large mixing bowl. Stir to combine.
  7. Mix Ranch powder into yogurt with 1 Tbsp of olive oil to make dressing. Drizzle yogurt dressing into mixing bowl.
  8. To serve, place mixture in separate bowls over raw spinach and top with sunflower seeds and dill.