40 min
Vegan Suitable for vegans
Type of dish: Salads, Legumes
Temperature: Room temperature
Traces of celery
Traces of celery
Ingredients for 5 portions
Ingredients for portions/units
Millet 250.0 g
Garbanzos cocidos en conserva 0.65 kg
Carrots 0.15 kg
Red pepper 0.15 kg
Spinach 0.1 kg
  • For the millet:
    • Measure 1 part millet and 2 and 1/2 part water.
    • Once the water boils, add the millet slowly and stir and bring to the boil again.
    • Lower the heat to minimum, cover and cook for 15 minutes.
    • Let stand for a few minutes.
  • Drain and wash the chickpeas.
  • Chop the vegetables:
    • Shred the carrot.
    • Cut The pepper into strips.
    • Peel and slice the cucumber.


  • Place the mixed lettuce and the spinach in the plate.
  • The millet and chickpeas on top.
  • Then decorate with the cucumber, grated carrot and red pepper.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 10.85 g
Saturates 0.59 g
Monounsaturated fatty acids 0.4 g
Polyunsaturated fatty acids 1.25 g
Cholesterol 0.0 mg
Calcium 61.14 mg
Iron 2.7 mg
Zinc 1.19 mg
Vitamin A 455.1 ug
Vitamin C 18.2 g
Folic acid 127.41 ug
Salt (Sodium) 120.23 mg
Sugars 10.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.