Curried Millet with Chickpeas and Currants

• 1 1/2 cup cooked millet, room temperature
• 3 tablespoons olive oil
• 1 teaspoon white balsamic vinegar
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1/2 cup grated carrots
• 1/2 cup currants
• 1 can, chickpeas, drained and rinsed
• 2 scallions, thinly sliced, white & green parts

Whisk together the olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the millet, and mix with a fork.  Add the carrots, currants, and scallions, mixing well and seasoning to taste. Serve at room temperature.

Serves 6 as a side dish.

VERDICT:  This is a less-good version of the standard grain/bean salad.  Currants always seem to me like substandard, gritty, sad cousins of raisins.  In future, possibly tweak to resemble the salad Connie made for my birthday--golden raisins, mango, almond slivers, and celery.  Toss.