Start by cooking the millet and chickpeas ahead of time. To cook the millet, combine one part millet to two parts water, place on stove, and bring to boil. Once water is boiling, cover pot, bring heat to a simmer. and stir occasionally until cooked, about 15-20 minutes. I usually like to make at least a cup of millet so I can have extra to use afterwards!

For chickpeas, preheat oven to 425 degrees F. Rinse and drain can of chickpeas, making sure they're as dry as possible. Combine chickpeas, oil, and spices in a bowl and mix until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for about 15-20 minutes, or until slightly browned and crispy.

Combine all ingredients in a blender and combine until smooth and creamy. I find the dressing tastes best when it's been chilled in the fridge for a bit!

Chop 2 cups kale and 2 cups mesclun greens, and combine with about 1/2 cup millet, 1/3 cup sauerkraut, and 1/4 cup red onion. Drizzle with as much sunflower ranch dressing as desired.

Serve and Enjoy!