Chickpeas and millet salad

For this recipe, the following elaborations are necessary:

• 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.

PLATING UP

• 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 harmoniously..
• Possible dressings for this salad.

PACKING 

• Thermoseal the food trays.
• Store it in the refrigerator between 0ºC and 4 ºC.