Curried Millet with Chickpeas and Currants

Ingredients

• 1 1/2 cups 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

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