8 cups (2 L) (lightly packed) dark leafy salad greens, such as baby arugula, baby spinach, or a mix
1 can (2 cups/540 mL) chickpeas, drained and rinsed
1 yellow pepper, thinly sliced
2 cups (500 ml)thinly shredded red cabbage
1 cup (250 ml) halved cherry tomatoes
1 finely chopped green onion
¼ cup (62 ml) chopped fresh cilantro or basil
2 tablespoons (30 ml) unsweetened peanut butter powder, rehydrated as directed, or natural peanut butter
1 tablespoon (15 ml) miso paste
1 tablespoon (15 ml) Dijon mustard
2 tablespoons (30 ml) flax seed meal
¼ cup (62 ml) balsamic vinegar
3 tablespoons (45 ml) water
1 teaspoon (5 ml) grated ginger
1 clove minced garlic
1 teaspoon (5 ml) sriracha
For the Salad
In a small saucepan, combine millet and water; bring to a boil. Cover and reduce heat to medium-low. Cook until liquid is absorbed, about 15 minutes. Remove from heat; let stand 5 minutes. Uncover and fluff with fork.
Meanwhile, in small bowl, mix together peanut butter, miso paste, mustard and flax seed meal until smooth. Gradually whisk in balsamic, water, ginger, garlic and sriracha. (Make-ahead: Refrigerate for up to 1 day.)
Divide greens among 4 large bowls (pho bowls work well!). Divide cooked millet, chickpeas, peppers, cabbage and tomatoes over top greens. Drizzle with dressing. Sprinkle with onions and cilantro.
Smoky red pepper dressing: In a bullet blender, whirl together 2 jarred roasted red peppers, 1 clove garlic, 3 tbsp hemp hearts, the juice of a lemon, 1/4 tsp smoked paprika, and a pinch each of salt and pepper. Use in place of peanut-ginger dressing.
Sweet tahini dressing: in a bullet blender, whirl together 2 tbsp tahini, 2 tbsp Dijon mustard, 1 tbsp tamari, 1 clove garlic, 2 tsp cider vinegar, 1 pitted medjool date (soaked for 30 minutes in warm water and drained) and 1/3 cup water. Use in place of peanut-ginger dressing