Artificial Flavors Free Cilantro-Lime Millet & Chickpea Salad
Bright, zesty, and packed with texture, this grain-and-legume salad is the kind of bowl that earns a permanent spot in your weeknight rotation. Every bit of flavor here comes from real, whole ingredients — fresh lime juice, lime zest, ground cumin, turmeric, and a generous handful of cilantro — so there's no need to reach for a bottled dressing loaded with mystery additives. Fluffy millet forms the hearty base, soaking up that citrusy vinaigrette beautifully once it's had a chance to cool. Chickpeas bring satisfying protein and bite, while cucumber, cherry tomatoes, and red onion keep things crisp and colorful. The finishing touch of creamy diced avocado folded in at the end makes every forkful feel a little indulgent. It's the kind of salad that actually tastes better as the flavors meld, making it a smart option for meal prep or a next-day lunch straight from the fridge.
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Learn more →Ingredients
4 servings
For the millet
- 1 cup millet
- 2 cups water
- ¼ tsp salt
For the salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- 1 cup fresh cilantro leaves, roughly chopped
- 1 avocado, diced
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Rinse the millet in a fine-mesh strainer under cold running water until the water runs clear, about 30 seconds. Transfer to a medium saucepan with 2 cups water and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook until the water is fully absorbed and the millet is tender and fluffy, about 18 minutes.
- 2
Remove the saucepan from the heat and let the millet rest, covered, for 5 minutes, then uncover and fluff with a fork. Spread the millet onto a large mixing bowl or sheet pan and let it cool for at least 10 minutes until no longer steaming.
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