Ingredients: Salad: Cooked foxtail millet: ½ cupBoiled chickpeas: ½ cupCucumber, finely chopped: 2 tablespoonsCarrot, finely chopped: 2 tablespoonsColored bell peppers, finely chopped: ¼ cupCoriander leaves, chopped: 2-3 tablespoonsDressing: Extra virgin olive oil: 1 tablespoonGarlic, minced: 2 clovesLemon juice: 1 tablespoonOptional Toppings: Preparation Time: 15 minutes Cooking Time: 20 minutes (for millet and chickpeas, if not […]