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A rendition on one of my absolute favorites, Vegan Kitchen Sink Salad, which was originally inspired by the Abundant Harvest Salad I gorged on at Dandelion Communitea┬áCafe in Orlando, Florida. Make this huge salad at the beginning of the week and enjoy for quick lunches and last-minute dinners all week long. Not only is it vegan and chock full of vegetables and fiber, it is a great allergen-free dish. I usually make it with quinoa, but this time I experimented with millet, a gluten-free grain-like seed that is more commonly known as bird feed. Literally. We’re eating bird food. Feel skinny yet?

1 1/2 cups millet, prepared according to package’s directions, cooled
3 carrots, peeled and thinly sliced on a bias
3 celery stalks, thinly sliced in a bias
1 small head broccoli, cut into small florets
1 15-oz can chickpeas, drained and rinsed
1 1/2 cups frozen corn kernels, thawed
3 oz sprig mix, or other salad green
1 pint grape or cherry tomatoes, halved
Lemon tahini dressing, for drizzling (though I made a bigger batch, 1/2 cup tahini and 1/2 cup water, to accommodate this bigger recipe)
Pumpkin seeds and sunflower seeds, to garnish, toasted or raw

1. Combine cooked millet with carrots, celery, broccoli, chick peas, corn kernels, spring mix, and tomatoes.
2. Drizzle with tahini dressing and garnish with seeds. (Leave the salad undressed and drizzle just before serving.)

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1 15-oz can chickpeas
1/2 onion, rough chop
1/4 cup parsley, rough chop
1 tsp cumin
1 tsp turmeric
2 Tbsp all-purpose flour (can substitute with any flour, including chickpea or chickpea/fava, which makes it gluten-free)
Kosher salt and freshly ground black pepper
3 Tbsp olive oil

1. Combine ingredients and pulse in a food processor until the chickpeas are chopped up but not pureed. Refrigerate for 30 minutes, or until firm enough to handle.
2. Form chickpea mixture into little patties and lay out on a plastic wrap-lined baking sheet.
3. Heat oil in a large pan over medium heat. Add the patties to the pan and pan-fry, about 2-3 minutes per side, until golden brown and crispy.
4. Drain patties on a paper towel.
5. Serve atop a salad of tomatoes, chopped romaine lettuce, and lemon tahini dressing. Or, serve on a platter as an appetizer, with lemon tahini dressing for dipping.

Notes: patties need more structure, more flour. Mixture was too wet, flavor was pretty good. Above quantities are rough estimates. Needs to be tested a couple more times.

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