With Chickpea Croutons

With Chickpea Croutons

Ingredients:
1 cup (250 ml) water
½ cup (100 g) millet
2 cups (400 g) butternut squash, peeled and cubed
1 tablespoon coconut oil, melted
½ teaspoon smoked paprika
1 x 15 oz (425 g) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 tablespoon tamari
½ teaspoon garlic powder
1 head radicchio
1 head butter lettuce (or Bibb lettuce)

Directions:
sea salt
1 batch of Miso Tahini Dressing
(See image, front)
1
Bring the water to a boil in a medium saucepan, add a pinch of salt and the millet,
and stir. Cover the pot with a tight-fitting lid and simmer for 20 minutes over a low
heat. Remove from the heat and fluff with a fork. All of the water should have been
absorbed and the millet will be tender.
2
Meanwhile, preheat the oven to 425°F (220°C). Toss the butternut squash with the
coconut oil and sprinkle with smoked paprika. Spread out in a glass baking dish and
bake for 25 to 35 minutes, stirring halfway through, until tender and starting to brown.
Remove from the oven and leave to cool.
3
Lower the oven temperature to 375°F (190°C). Toss the chickpeas in a bowl with
the olive oil, tamari, and garlic powder, then spread out on a baking sheet lined with
parchment. Cook in the oven for 15 to 20 minutes, stirring every 5 minutes, until
browned and beginning to crisp up. Remove from the oven; the chickpeas will
continue to crisp as they cool.
4
Chop or tear the radicchio and butter lettuce. Toss with the millet and dressing,
then top with the roasted squash and chickpea croutons.
GREEN TIP: No butter or Bibb lettuce? No worries! Use whatever salad greens are
fresh and in season: oak leaf, romaine, baby spinach, and even massaged kale would
all be amazing.
CALORIES (