Vegan millet and artichoke salad

Vegan millet and artichoke salad with millet, artichokes, olives, parsley and lemon – fresh, Mediterranean and easy, for lunch or as a side.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 360 kcal per serving
• Protein: 9 g
• Fat: 12 g
• Carbs: 48 g

Ingredients

• 120 g millet
• 1 jar of artichokes (in brine or olive oil)
• 50 g olives
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 bunch of parsley

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Rinse the millet thoroughly and cook it in water until soft. Then leave it to cool a little.
2. Drain the artichokes and olives. Cut both into bite-sized pieces.
3. Roughly chop the parsley and put it in a large bowl with the artichokes and olives.
4. Add the cooked millet and toss everything together loosely.
5. Stir in the lemon juice and olive oil until the salad is evenly dressed. Season with a little salt and pepper if needed.
6. Serve the millet and artichoke salad slightly chilled or at room temperature.

Good to know

A salad like this makes no fuss and still looks really good. Fresh, savoury and pleasantly light – just right for days when things need to be simple.

Swaps

Millet → quinoa (a little more protein) | Parsley → rocket (stronger flavour, also contains plant compounds) | Olives → capers (more savoury, usually a little less fat) | Olive oil → avocado oil (mild, with monounsaturated fats)

Allergens

The recipe is naturally vegan and easy to fit into everyday life; check the ingredient list on marinated artichokes and olives, and for children and during pregnancy, good kitchen hygiene and well-washed herbs are important.

Dairy-free recipes