Colorful Millet and Chickpea Salad

If desired, soak the millet for 4-8 hours; after soaking, rinse thoroughly and drain through a fine-mesh sieve.

For 1/2 cup of soaked millet, use 3/4 cup of water; for unsoaked millet, use 1 cup of water.

In a heavy-bottomed pot, combine the millet and water, partially cover with a lid, and bring to a boil over medium heat.

Reduce the heat, cover, and simmer until the water is absorbed (about 7 minutes for soaked millet and 10-12 minutes for unsoaked).

Turn off the heat, let it sit for 10 minutes, and gently fluff the millet with a fork.

Soak the chickpeas for at least 8 hours, then drain.

Cook the chickpeas in water over medium heat, covered, for about an hour until tender, then drain.

Chop the tomatoes, bell pepper, and cucumbers into pieces roughly 1 cm thick.

Deseed the pomegranate and collect the arils.

Finely chop the washed parsley and mint leaves.

Crumble the cheese or tofu/paneer into small pieces.