Warm Millet Salad with Spicy Chickpeas and Almonds

1 cup millet                        
Celtic sea salt
1 can Eden brand chickpeas, rinsed and drained    
olive oil
1 tablespoon dried harissa*                        
1/4 cup blanched and sliced almonds
1 yellow onion, sliced into thin half-moons        
Small handful cilantro leaves, chopped

Dry-toast the millet in a sauté pan for about 10 minutes, stirring constantly so as not to burn.  Rinse hot millet in a fine mesh colander and then place in a saucepan with 3 cups of water and a large pinch of salt. Bring to a boil, lower the heat, cover the pot and simmer until the millet is just cooked through, about 20 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes.

Meanwhile, preheat the oven to 425ºF and line a baking sheet with parchment paper.  Combinedried harissa with 1 tbsp water and stir.  Place the chickpeas in a mixing bowl with a drizzle of olive oil and the harissa mixture. Sprinkle with a big pinch of salt and, using your hands, toss and evenly coat the chickpeas. Place on prepared baking sheet.  Roast until crispy, about 20 minutes. Set the chickpeas aside.
Heat a thin layer of olive oil (about 3 or 4 tablespoons) in a skillet set over medium heat. Add the almonds to the warm oil and cook, stirring now and then, until browned and fragrant, just a few minutes. Transfer the almonds to a plate, leaving the extra oil in the pan.

Place the onions into the leftover almond oil and cook, stirring now and then, until dark brown and soft, about 15 minutes. Set the onions aside.

In a large bowl, combine the millet, chickpeas, almonds, onions and cilantro. Season the mixture to taste with salt and serve warm or at room temperature.