Millet Salad with Vegetables and Chickpeas

Instructions

1. Cooking the millet:
   Bring a large pot of salted water to a boil. Cook the millet for about 20 minutes, then drain it using a sieve and briefly rinse it under warm running water to separate the grains. Let it drain well, then spread it on a lightly oiled baking tray and leave it at room temperature until ready to use.
2. Preparing the vegetables:
   Bring another large pot of salted water to a boil. Remove any outer leaves from the Brussels sprouts and cut them in half. Separate the broccoli florets, peel the stalk, and dice it into small cubes. Remove the central rib from the black kale leaves and slice them into thin strips. Boil all the vegetables together for about 10 minutes. Drain and set aside.
3. Preparing the orange and walnuts:
   Peel the orange, removing all the white membranes, then cut it into wedges and further into small pieces, making sure to collect the juice. Lightly toast the walnuts, then chop them coarsely.
4. Making the dressing:
   Mix the collected orange juice with salt and extra virgin olive oil to create a flavorful dressing.
5. Preparing the chickpeas:
   Drain the chickpeas from their storage liquid and rinse them well. Pat them dry with a paper towel and set aside.
6. Assembling the salad:
   In a large bowl, add the cooled millet, cooked vegetables, walnuts, orange pieces, and the prepared dressing. Mix well, adjust the salt to taste, and serve at room temperature.