Penn Herb Wellness Guide
Greek Millet Salad
Kath Younger
A filling salad to pack for lunch.
Ingredients
- 1 cup dry millet
- 2 cups water
- 2 medium zucchini, chopped
- 1 pint cherry tomatoes
- 6 inch English cucumber, chopped
- 10 olives, pitted and chopped
- 1 can garbanzo beans, drained
- 4 oz feta cheese
- 1 1/2 Tbs olive oil (plus 1 tsp)
- 1 Tbs lemon juice
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Directions
- Cook millet in water.
- Heat 1 tsp olive oil in a hot skillet and cook zucchini and tomatoes until brown and tender. Add to millet.
- Add cucumber, olives, and garbanzo beans to millet.
- Drizzle with olive oil, lemon juice, salt, and pepper.
- Crumble on the feta cheese.
- Serve chilled.
Nutrition Facts
Calories 333
Calories from Fat 100 (30%)
(18%)Total Fat 11g
(19%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(6%)Cholesterol 17mg
(27%)Sodium 659mg
(16%)Potassium 554mg
Total Carbohydrate 48g
(31%)Dietary Fiber 8g
Sugars 3g
Sugar Alcohols 0g
(23%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.