Barley Free Cilantro-Lime Millet & Chickpea Salad
This vibrant grain salad is the kind of dish that looks impressive on the table but comes together with minimal fuss. Fluffy millet forms the base — a naturally gluten-free ancient grain that cooks up light and tender, making it a smart swap for anyone navigating barley or other problematic grains in their diet. Hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and creamy avocado bring a satisfying mix of textures that keeps every forkful interesting. The dressing is where things really sing: bright lime juice and zest, warm cumin, earthy turmeric, and a whisper of cayenne come together into something bold and citrusy that coats every ingredient beautifully. Because everything here is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden grain derivatives that can sneak into packaged dressings or pre-seasoned grains. It works equally well as a make-ahead lunch, a potluck contribution, or a light dinner on a warm evening. Just fold in the avocado last and you're ready to serve something genuinely fresh and satisfying.
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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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